| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393233 | Food Control | 2012 | 9 Pages |
Abstract
⺠We optimize and test a new type of experimental blancher using DoE techniques. ⺠We identify and analyze the optimal conditions for variables time and temperature. ⺠The new blancher overcomes drawbacks of conventional blanching and drying methods. ⺠The optimal combination of variables increases energy efficiency. ⺠The proposed method decreases processing times and product quality deterioration.
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Authors
M. Bevilacqua, F.E. Ciarapica, F. Polonara,