Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes

Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive...

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Detalles Bibliográficos
Autores principales: Xu, Huihuang, Guan, Yaru, Shan, Chun, Xiao, Wanru, Wu, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Sustainable US Technology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10643530/
https://www.ncbi.nlm.nih.gov/pubmed/37922719
http://dx.doi.org/10.1016/j.ultsonch.2023.106670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10643530/
https://www.ncbi.nlm.nih.gov/pubmed/37922719
http://dx.doi.org/10.1016/j.ultsonch.2023.106670

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