Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

Seedless grapes blanched by high-humidity hot air impingement blanching (HHAIB) at different temperatures (90, 100, 110, and 120°C) and several durations (30, 60, 90, and 120s) were air-dried at temperatures ranging from 55 to 70°C. The PPO activity, drying kinetics, and the product color parameters...

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Veröffentlicht in:	Innovative food science & emerging technologies 2013-10, Vol.20, p.230-237
Hauptverfasser:	Bai, Jun-Wen, Sun, Da-Wen, Xiao, Hong-Wei, Mujumdar, A.S., Gao, Zhen-Jiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Blanching Color Color parameters Color temperature Drying Drying kinetics Grapes High-humidity hot air impingement blanching (HHAIB) Impingement Polyphenol oxidase (PPO) Polyphenylene oxides Pretreatment Seedless grape
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