Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids

Yao, YS; Zhang, B; Zhou, LF; Wang, YQ; Fu, HF; Chen, XW; Wang, YY

Wang, YY (通讯作者),Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China.

FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (8): 1907

Abstract

Non-uniform heating of RF energy is the main obstacle for its large-scale application in blanching. In this study, we proposed a new blanching method:......

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