Chen J C, Yang Y L, Lai P F, Weng M J, Zheng H G. Effect of pre-dry methods on the quality of mushroom (Pleurotus Eryngii) soft-can products and related vacuum dry dodel[J]. Journal of Food Engineering and Technology, 2014, 3(2): 56-65
Wu B G, Ma H L, Qu W J, Wang B, Zhang X, Wang P L, Wang J, Attmgulu G G, Pan Z L. Catalytic infrared and hot air dehydration of carrot slices[J]. Journal of Food Process Engineering, 2014, 37(2): 111-121
Llano K M, Haedo A S, Gersehenson L N, Rojas A M. Mechanieal and biochemical response of kiwifruit tissue to steam blanching[J]. Food Research International, 2003, 36(8): 767-775
[27]
Mukheriee S, Chattopadhyay P K. Whirling bed blanching of potato cubes and its effects on product quality[J]. Journal of Food Engineering, 2007, 78(1): 52-60
Cruz R M S, Vieira M C, Silva C L M. Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress(Nasturtium officinale)[J]. Journal of Food Engineering, 2006, 72(1): 8-15
[37]
Cruz R M S, Vieira M C, Silva C L M. Modeling kinetics of watercress(Nasturtium officinale)color changes due to heat and thermosonication treatments[J]. Innovative Food Science & Emerging Technologies, 2007, 8(2): 244-252
