Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale

Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

Lin Wang, Baoguo Xu, Benxi Wei et al. · Ultrasonics Sonochemistry · 2017 · 247 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

Jun Wang, Xuhai Yang, Arun S. Mujumdar et al. · LWT · 2016 · 224 citations

Agriculture, Biochemistry, Food Science +17

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

Jun Wang, Xiao-Ming Fang, Arun S. Mujumdar et al. · Food Chemistry · 2016 · 187 citations

Agriculture, Food Science, Horticultural Sciences +14

The effectiveness of combined infrared and hot-air drying strategies for sweet potato

Daniel Onwude, Norhashila Hashim, Khalina Abdan et al. · Journal of Food Engineering · 2018 · 176 citations

Agriculture, Food Science, Horticultural Sciences +14

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Hui Wang, Xiao-Ming Fang, Parag Prakash Sutar et al. · Food Chemistry · 2020 · 157 citations

Agriculture, Food Science, Food Analysis +15