Comparison of Water Blanching and High Hydrostatic Pressure Effects on Drying Kinetics and Quality of Potato

REFERENCES

• Rahman , M.S. ; Perera , C.O. Drying and food preservation . In Handbook of Food Preservation , Rahman , M.S. , Ed.; Marcel Dekker : New York , 1999 ; 173 – 216 .
   Google Scholar
• Cheftel , J.C. Effects of high hydrostatic pressure on food constitutes: An overview . In High Pressure and Biotechnology , Balny , C. , Hayashi , R. , Heremans , K. , Masson , P. , Eds.; John Libbey Euro-text : Montrouge , 1992 ; 195 – 209 .
   Google Scholar
• Eshtiaghi , M.N. ; Stute , R. ; Knorr , D. High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrot and potatoes. Journal of Food Science 1994, 59 (6), 1168–1170 [CSA]
   Web of Science ®Google Scholar
• Tewari , G. ; Jayas , D.S. ; Holley , R.A. High pressure processing of foods: An overview . Science Des Aliments 1999 , 19 , 619 – 661 [CSA]
   Web of Science ®Google Scholar
• Eshtiaghi , M.N. ; Knorr , D. Potato cubes response to water blanching and high hydrostatic pressure . Journal of Food Science 1993 , 58 ( 6 ), 1371 – 1374 [CSA]
   Google Scholar
• Rastogi , N.A. ; Niranjan , K. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple . Journal of Food Science 1998 , 63 ( 3 ), 508 – 511 [CSA]
   Web of Science ®Google Scholar
• Jayas , D.S. ; Cenkowski , S. ; Pabis , S. ; Muir , W.E. Review of thin layer drying and wetting equations . Drying Technology 1991 , 9 ( 3 ), 551 [CSA]
   Web of Science ®Google Scholar
• Rahman , M.S. ; Perera , C.O. ; Theband , C. Desorption isotherm and heat pump drying kinetics of peas . Food Research International 1998 , 30 , 485 – 491 [CSA] [CROSSREF]
   Web of Science ®Google Scholar
• Krokida , M.K. ; Philippopoulos , C. Rehydration of dehydrated foods . Dying Technology 2005 , 23 ( 4 ), 799 – 830 [CSA]
   Web of Science ®Google Scholar
• Rahman , M.S. Food Properties Handbook ; CRC Press : Boca Raton , FL , 1995 .
   Google Scholar
• Lewicki , P.P. Some remarks on rehydration of dried foods . Journal of Food Engineering 1998 , 36 , 81 – 87 [CSA] [CROSSREF]
   Web of Science ®Google Scholar
• Dornenburge , H. ; Knorr , D. Cellular permeabilization of cultured plant tissue by high electric field pulses or ultra high pressure for the recovery of secondary metabolites . Food Biotechnology 1993 , 7 ( 1 ), 35 – 48 [CSA]
   Google Scholar
• Prestamo , G. ; Arroyo , G. High hydrostatic pressure effects on vegetable structure . Journal of Food Science 1998 , 63 ( 5 ), 878 – 881 [CSA]
   Web of Science ®Google Scholar
• Pathak , P.K. ; Agrawal , Y.C. ; Singh , B.P.N. Thin-layer drying model for rapeseed . Transactions of the ASAE (American Society of Agricultural Engineers) 1991 , 34 ( 6 ), 2505 [CSA]
   Google Scholar
• Karathanos , V.T. ; Kanellopoulos , N.K. ; Belessiotis , V.G. Development of porous structure during air drying of agricultural plant products . Journal of Food Engineering 1996 , 29 , 167 – 183 [CSA] [CROSSREF]
   Web of Science ®Google Scholar
• Karathanos , V. ; Anglea , S. ; Karel , M. Collapse of structure during drying of celery . Drying Technology 1993 , 5 , 1005 – 1023 [CSA]
   Google Scholar
• Lozano , J.E. ; Rotstein , E. ; Urbicain , M.J. Total porosity and open-pore porosity in the drying of fruits . Journal of Food Science 1980 , 45 , 1403 – 1407 [CSA]
   Web of Science ®Google Scholar
• Rastogi , N.A. ; Angersbach , A. ; Niranjan , K. ; Knorr , D. Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple . Journal of Food Science 2000 , 65 ( 5 ), 838 – 841 [CSA]
   Web of Science ®Google Scholar
• Senadeera , W. ; Bhandari , B. Physical properties of fruits and vegetables during hot air drying . In Drying Technology in Agriculture and Food Science , Mujumdar , A.S. , Ed.; Science Publishers, Inc. : Enfield , NH , USA , 2000 .
   Google Scholar
• Moreno , J. ; Chiralt , A. ; Escriche , I. ; Serra , J.A. Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries . Food Research International 2000 , 33 , 609 – 616 [CSA] [CROSSREF]
   Web of Science ®Google Scholar
• Quaglia , G.B. ; Gravina , R. ; Paperi , R. ; Paoletti , F. Effect of high pressure treatments on peroxidase activity, ascorbic acid content and texture in green peas. Lebensmittel-Wissenschaft und –Technologie 1996, 29, 552–555 [CSA] [CROSSREF]
   Google Scholar
• Stute , R. ; Eshtiaghi , M.N. ; Bogusiawaski , S. ; Knorr , D. High pressure treatment of vegetables . In High Pressure in Chemical Engineering , Rudolf van Rohr , P. , Trepp , C. , Eds.; Elsevier : New York , 1996 .
   Google Scholar