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Subjects food processing quality Remove constraint food processing quality: food processing quality Subjects dried vegetables Remove constraint dried vegetables: dried vegetables Year 2005 Remove constraint 2005: 2005

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1. Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables

Description:: Includes references
Author:: Pan, Z. , Olson, D.A. , Amaratunga, K.S.P. , Olsen, C.W. , Zhu, Y. , McHugh, T.H. , American Society of Agricultural Engineers.
Subject:: pears , carrots , sweetcorn , French fries , fruits (food) , vegetables , pretreatment , blanching , infrared heaters , infrared radiation , cutting , drying , dried fruit , dried vegetables , food processing quality , shrinkage , texture , appearance (quality) , peroxidase , enzyme inactivation
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005