Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes

Authors: Huihuang Xu, Yaru Guan, Chun Shan, Wanru Xiao, Min Wu

Source: Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106670- (2023)

Subject Terms: Ultrasound, Enzyme activity, Drying characteristics, Energy consumption, Physicochemical properties, Sweet potatoes, Chemistry, QD1-999, Acoustics. Sound, QC221-246

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1350417723003826; https://doaj.org/toc/1350-4177

Access URL: https://doaj.org/article/229a6793100a4a8f8e092314b452cfb9