Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties

Red pepper (<i>Capsicum annuum</i> L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure

Lizhen Deng, Xuhai Yang, Arun S. Mujumdar et al. · Drying Technology · 2017 · 269 citations

Agriculture, Food Science, Horticultural Sciences +15

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Lizhen Deng, Zhongli Pan, Arun S. Mujumdar et al. · Food Control · 2018 · 185 citations

Agriculture, Biochemistry, Food Science +15

Freeze-Drying Changes the Structure and Digestibility of B-Polymorphic Starches

Bin Zhang, Kai Wang, Jovin Hasjim et al. · Journal of Agricultural and Food Chemistry · 2014 · 159 citations

Agriculture, Biochemistry, Food Science +17

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

Drying kinetics and quality of potato chips undergoing different drying techniques

Namtip Leeratanarak, Sakamon Devahastin, Naphaporn Chiewchan · Journal of Food Engineering · 2005 · 138 citations

Agriculture, Food Science, Food Engineering +11