Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

(2021) Clinton E. Okonkwo et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale

(2021) Xiaoqian Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

(2020) Ahmad Jahanbakhshi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

(2020) Hui Wang et al.   FOOD CHEMISTRY

Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying

(2020) Dianbin Su et al.   FOOD CONTROL

Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato

(2020) Hongyi Jiang et al.   Innovative Food Science & Emerging Technologies

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

(2019) Zhi Huang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of ultrasound-assisted osmotic dehydration pretreatment on the infrared drying of Pakchoi Stems

(2019) Xiao-Fei Wu et al.   DRYING TECHNOLOGY

Effects of microwave blanching conditions on the quality of green asparagus ( Asparagus officinalis L.) butt segment

(2019) Thi Van Linh Nguyen et al.   Food Science & Nutrition

The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

(2019) Konstantina Tsikrika et al.   Foods

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

(2019) Richard Osae et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

(2019) Yousef Abbaspour‐Gilandeh et al.   Food Science & Nutrition

Developing radio frequency blanching process of apple slice

(2019) Xueying Zhang et al.   JOURNAL OF FOOD ENGINEERING

Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects

(2018) Érica Sayuri Siguemoto et al.   Food and Bioprocess Technology

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices

(2018) Yabin Feng et al.   FOOD CHEMISTRY

Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices

(2018) Frederick Sarpong et al.   HEAT AND MASS TRANSFER

Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying

(2018) Bengang Wu et al.   JOURNAL OF FOOD ENGINEERING

Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation

(2018) Sagar A. Nalawade et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Kinetics of peroxidase inactivation, color and temperature changes during pumpkin ( Cucurbita moschata ) blanching using infrared heating

(2018) Seyedeh Narges Jamali et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran

(2018) Bo Ling et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method

(2018) Jing Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying kinetic and artificial neural network modeling of mushroom drying process in microwave-hot air dryer

(2018) Amin Omari et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of microwave power and blanching time in relation to different geometric shapes of vegetables

(2018) Katia Liburdi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetics of inactivation of peroxidase and polyphenol oxidase in tender coconut water by dielectric barrier discharge plasma

(2018) Hemanta Chutia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.)

(2017) Jun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave processing techniques and their recent applications in the food industry

(2017) Qiushan Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches

(2013) Xuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices

(2013) Bengang Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Infrared pasteurization of raw almonds

(2011) Gokhan Bingol et al.   JOURNAL OF FOOD ENGINEERING

Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating

(2009) Yi Zhu et al.   JOURNAL OF FOOD ENGINEERING

Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

(2008) Yi Zhu et al.   JOURNAL OF FOOD ENGINEERING

Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality

(2007) Zhongli Pan et al.   JOURNAL OF FOOD ENGINEERING