Kinetic models on quality changes during heat blanching of some fruit and vegetables
Blanching have been used as a thermal treatment in food processing especially as a pre-treatment of processes such as drying, freezing and canning that includes fruits and vegetables. Blanching treatment helps to remove the microorganisms, lengthen the shelf life and enhancing the color, flavor and...
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| Main Authors: | , , , |
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| Format: | Article |
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HH Publisher
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102049/ https://journals.hh-publisher.com/index.php/AAFRJ/article/view/451 |
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