THE APPLICATION OF SUPERHEATED STEAM IMPINGEMENT BLANCHING TECHNOLOGY IN AGRICULTURAL PRODUCTS BLANCHING PROCESS

摘要：

　　Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes.However,the widely used traditional hot water blanching has many disadvantages such as nutrients lost during blanching and pollution caused by waste blanching water.Therefore,the traditional hot water blanching should be replaced by new blanching methods.Superheated steam impingement blanching (SSIB) technology combines the advantages of superheated steam and impingement technology,results a rapid,no waste water and efficient process.This paper outlines the application of SSIB in agricultural products processing such as yam,sweet potato,grape,and sea cucumber.

关键词： superheated steam impingement blanching yam slices sweet potato seedless grape sea cucumber

作者: Hong-Wei Xiao Jun-Wen Bai Qian Zhang Zheng Lou Zhen-Jiang Gao

作者单位: College of Engineering,China Agricultural University,P.O.Box 194,17 Qinghua Donglu,Beijing 100083,Ch College of Engineering,China Agricultural University,P.O.Box 194,17 Qinghua Donglu,Beijing 100083,Ch College of Machinery and Electricity Engineering,Shihezi University,Shihezi,China

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-8

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）