Effect of Blanching Pretreatment before Drying on the Microstructure and Texture Quality of Dried Apple Slices

To improve the drying efficiency and quality of hot air-dried apple slices with blanching pretreatment, this study systematically evaluated the effects of two blanching pretreatments, hot water blanching and vacuum steam pulsed blanching, on the macroscopic drying performance of apple slices. The re...

Full description

Bibliographic Details

Published in:	Shipin Kexue
Main Author:	WANG Dong, ZHAO Yifan, DENG Zhining, SUN Haoyuan, WANG Yong, YUAN Yuejin
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-11-01
Subjects:	apple slices; blanching; microstructure parameters; rehydration ratio; macro-micro relationship
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-024.pdf