ブランチング処理がカットキャベツの遠赤外線および熱風乾燥特性に及ぼす影響

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  • ブランチング ショリ ガ カットキャベツ ノ エンセキガイセン オヨビ ネップウ カンソウ トクセイ ニ オヨボス エイキョウ
  • Influence of Blanching on Far-Infrared and Hot Air Drying Characteristics of Cut Cabbage

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The influence of hot water blanching and microwave blanching on water transpiration and color changes in cut cabbage during far-infrared drying and hot air drying was investigated. The results revealed that water transpiration was increased in the dried cabbage receiving blanching pre-treatment. Color difference of dried cabbage tended to larger by blanching. Dried cabbage had also bright green color by blanching.

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