Rehydration modeling and characterization of dehydrated sweet corn.
mathematical modeling
pretreatment
rehydration characteristics
sweet corn
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Jun 2023
Jun 2023
Historique:
received:
31
12
2022
revised:
17
02
2023
accepted:
24
02
2023
medline:
16
6
2023
pubmed:
16
6
2023
entrez:
16
6
2023
Statut:
epublish
Résumé
The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (H
Identifiants
pubmed: 37324913
doi: 10.1002/fsn3.3303
pii: FSN33303
pmc: PMC10261777
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3224-3234Informations de copyright
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors declare that they have no conflict of interest.
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