Hot air assisted radio frequency blanching of broccoli: Heating uniformity, physicochemical parameters, bioactive compounds and microstructure.

Shuting Qing, Yangyang Long,Yiwen Wu,Shumin Shu, Fei Zhang, Yan Zhang,Jin Yue

Journal of the science of food and agriculture（2023）

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摘要

This study demonstrated that HA-RFB could be a promising substitute of HWB to blanch broccoli and other flower vegetables, especially as a pretreatment of drying process. This article is protected by copyright. All rights reserved.

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关键词

Cruciferous vegetables,Peroxidase,Quality,Radio frequency blanching

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