Kinetic models on quality changes during heat blanching of some fruit and vegetables

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Kinetic models on quality changes during heat blanching of some fruit and vegetables

Blanching have been used as a thermal treatment in food processing especially as a pre-treatment of processes such as drying, freezing and canning that includes fruits and vegetables. Blanching treatment helps to remove the microorganisms, lengthen the shelf life and enhancing the color, flavor and...

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Bibliographic Details
Main Authors:	Abdul Halim, Arinah Adila, Ariffin, Siti Hajar, Zainol@Abdullah, Wan Nor Zanariah, Azmi, Nazatul Shima
Format:	Article
Published:	HH Publisher 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/102049/

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