Abstract
SummaryThe effect of blanching, sulphiting, starching, freezing and sucrose and sodiumchloride dipping before air drying on moisture transport during carrot cube dehydration was studied. The results, interpreted in terms of existing theories combined with physical considerations, provide evidence that factors such as blanching, freezing and sucrose dipping affect moisture transport and product quality.
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Schedule a callMore From: International journal of food science & technology
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