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Drying Technology
An International Journal
Volume 33, 2015 - Issue 1
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Comparison of Three Blanching Treatments on the Color and Anthocyanin Level of the Microwave-Assisted Spouted Bed Drying of Purple Flesh Sweet Potato

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Torstein Skåra, Trond Løvdal, Dagbjørn Skipnes, Ngwekazi Nwabisa Mehlomakulu, Clarity Ropafadzo Mapengo, Rose Otema Baah & Mohammad Naushad Emmambux. (2022) Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review. Food Reviews International 0:0, pages 1-21.
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Carolina Castilho Garcia, Lidimara Cássia Caetano, Diego Canizares, Keila de Souza Silva & Maria Aparecida Mauro. (2022) Blanching effects on convective air-drying and sorption properties of papaya. Drying Technology 40:16, pages 3509-3519.
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Yoon Hlaine Barani, Min Zhang, Arun S. Mujumdar & Lu Chang. (2022) Study of anthocyanins as related to stability of infrared freeze-dried rose flower using novel ultrasound pretreatment. Drying Technology 40:16, pages 3455-3465.
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Tarun Belwal, Christian Cravotto, M. A. Prieto, Petras Rimantas Venskutonis, Maria Daglia, Hari Prasad Devkota, Alessandra Baldi, Shahira Mohammed Ezzat, Lourdes Gómez-Gómez, Maha Mahmoud Salama, Luca Campone, Luca Rastrelli, J. Echave, Seid Mahdi Jafari & Giancarlo Cravotto. (2022) Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends. Drying Technology 40:8, pages 1539-1561.
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Xiaohuang Cao, Min Zhang, Arun S. Mujumdar & Qifeng Zhong. (2019) Evaluation of quality properties and water mobility in vacuum microwave-dried carrot slices using pulse-spouted bed with hot air. Drying Technology 37:9, pages 1087-1096.
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Li-Zhen Deng, Arun S. Mujumdar, Qian Zhang, Xu-Hai Yang, Jun Wang, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2019) Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Critical Reviews in Food Science and Nutrition 59:9, pages 1408-1432.
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Kai Fan, Min Zhang & Arun S. Mujumdar. (2019) Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review. Critical Reviews in Food Science and Nutrition 59:8, pages 1357-1366.
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Xiaohuang Cao, Min Zhang, Zhongxiang Fang, Arun S. Mujumdar, Hao Jiang, He Qian & Huangyuan Ai. (2017) Drying kinetics and product quality of green soybean under different microwave drying methods. Drying Technology 35:2, pages 240-248.
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Chaiwat Rattanamechaiskul, Nittaya Junka, Chalermchai Wongs-Aree, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2016) Influence of hot air fluidized bed drying on quality changes of purple rice. Drying Technology 34:12, pages 1462-1470.
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Derek Wray & Hosahalli S. Ramaswamy. (2015) Novel Concepts in Microwave Drying of Foods. Drying Technology 33:7, pages 769-783.
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Articles from other publishers (26)

Erkan Karacabey, Merve Seçil Bardakçı & Hande Baltacıoğlu. (2023) Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes. Potato Research 66:4, pages 1117-1142.
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Akuleti Saikumar, Anupama Singh, Ankita Dobhal, Shubhangi Arora, Pir Mohammad Junaid, Laxmikant S. Badwaik & Sanjay Kumar. (2023) A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables. Systems Microbiology and Biomanufacturing.
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Dan Huang, Wenyang Huang, Shuai Huang, Feng Zhou, Guiliang Gong, Lijun Li & Bengt Sunden. (2023) Applications of spouted bed technology in the drying of food products. LWT 182, pages 114880.
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Pratik Nayi, Navneet Kumar, Sagar Kachchadiya, Ho‐Hsien Chen, Punit Singh, Pratiksha Shrestha & Ravi Pandiselvam. (2023) Rehydration modeling and characterization of dehydrated sweet corn. Food Science & Nutrition 11:6, pages 3224-3234.
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Chenchen Li, Jian Sun, Dawei Yun, Zeyu Wang, Chao Tang & Jun Liu. (2023) A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato. Food Hydrocolloids 137, pages 108397.
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Isaac Duah Boateng. (2022) Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. Food Engineering Reviews 15:1, pages 113-155.
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Neha Bakshi, Swati Jain, Aishwarya Raman & Taru Pant. 2023. Ultrasound and Microwave for Food Processing. Ultrasound and Microwave for Food Processing 19 59 .
Jun-Wen Bai, Yi Dai, Yu-Chi Wang, Jian-Rong Cai, Lu Zhang & Xiao-Yu Tian. (2022) Potato Slices Drying: Pretreatment Affects the Three-Dimensional Appearance and Quality Attributes. Agriculture 12:11, pages 1841.
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Surapit Tabtiang, Patcharee Umroong & Somchart Soponronnarit. (2021) Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices. Journal of Food Process Engineering 45:1.
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Yongxia Huang, Siyuan Zhou, Guohua Zhao & Fayin Ye. (2021) Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review. Trends in Food Science & Technology 116, pages 1141-1154.
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Sigit Uji Marzuki, Yudi Pranoto, Tabkrich Khumsap & Loc Thai Nguyen. (2020) Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato. Journal of Food Science and Technology 58:8, pages 2884-2895.
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Frank Sangija, Haikael Martin & Athanasia Matemu. (2021) African nightshades ( Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub‐Saharan Africa . Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3284-3318.
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Edidiong Joseph Bassey, Jun-Hu Cheng & Da-Wen Sun. (2021) Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables. Trends in Food Science & Technology 112, pages 137-148.
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Rishika Tewari, Vivek Kumar & H. K. Sharma. (2021) Pretreated Indian Gooseberry (Emblica officinalis) Segments: Kinetic, Quality and Microstructural Parameters. Journal of The Institution of Engineers (India): Series A 102:2, pages 523-534.
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F. G. M. de Medeiros, I. P. Machado, T. N. P. Dantas, S. C. M. Dantas, O. L. S. de Alsina & M. F. D. de Medeiros. 2021. Transport Processes and Separation Technologies. Transport Processes and Separation Technologies 105 150 .
Hongyi Jiang, Bo Ling, Xu Zhou & Shaojin Wang. (2020) Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato. Innovative Food Science & Emerging Technologies 66, pages 102513.
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Kay Khaing Hnin, Min Zhang, Sakamon Devahastin & Bin Wang. (2020) Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality. Food and Bioprocess Technology 13:8, pages 1356-1367.
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S U Marzuki, D Fardenan & L T Nguyen. (2019) Drying Characteristic of Blanched Purple-Fleshed Sweet Potato Under Microwave Vacuum Drying. IOP Conference Series: Earth and Environmental Science 309:1, pages 012059.
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Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu & Jing Wang. (2019) Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices. Polish Journal of Food and Nutrition Sciences 69:3, pages 297-306.
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Yabin Feng, Bengang Wu, Xiaojie Yu, Abu ElGasim A. Yagoub, Frederick Sarpong & Cunshan Zhou. (2018) Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices. Food Chemistry 266, pages 309-316.
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Yunhong Liu, Yue Sun, Anguo Xie, Huichun Yu, Yong Yin, Xin Li & Xu Duan. (2017) Potential of Hyperspectral Imaging for Rapid Prediction of Anthocyanin Content of Purple-Fleshed Sweet Potato Slices During Drying Process. Food Analytical Methods 10:12, pages 3836-3846.
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Hong-Wei Xiao, Zhongli Pan, Li-Zhen Deng, Hamed M. El-Mashad, Xu-Hai Yang, Arun S. Mujumdar, Zhen-Jiang Gao & Qian Zhang. (2017) Recent developments and trends in thermal blanching – A comprehensive review. Information Processing in Agriculture 4:2, pages 101-127.
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Xiaohuang Cao, Min Zhang, He Qian & Arun S Mujumdar. (2017) Drying based on temperature-detection-assisted control in microwave-assisted pulse-spouted vacuum drying. Journal of the Science of Food and Agriculture 97:8, pages 2307-2315.
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Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno, Rosa Isela Guzmán-Gerónimo & Lidia Parada-Dorantes. 2017. Innovative Food Processing Technologies. Innovative Food Processing Technologies 767 771 .
Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno, Rosa Isela Guzmán-Gerónimo & Lidia Parada-Dorantes. 2017. Reference Module in Food Science. Reference Module in Food Science.
Sara M. Oliveira, Teresa R. S. Brandão & Cristina L. M. Silva. (2015) Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review. Food Engineering Reviews 8:2, pages 134-163.
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