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Drying Technology
An International Journal
Volume 33, 2015 - Issue 1
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Regular Articles

Comparison of Three Blanching Treatments on the Color and Anthocyanin Level of the Microwave-Assisted Spouted Bed Drying of Purple Flesh Sweet Potato

Peng Liu State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Arun S. Mujumdar State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
,
Min Zhang State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
&
Hao Jiang State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Pages 66-71 | Published online: 17 Oct 2014

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