High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper

Food Control ◽  
2020 ◽  
Vol 111 ◽  
pp. 107050 ◽  
Author(s):  
Hui Wang ◽  
Qian Zhang ◽  
A.S. Mujumdar ◽  
Xiao-Ming Fang ◽  
Jun Wang ◽  
...  
Keyword(s):  
Chili Pepper ◽  
High Humidity ◽  
Hot Air ◽  
Air Impingement

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

2017 ◽  
Vol 220 ◽  
pp. 145-152 ◽  
Author(s):  
Jun Wang ◽  
Xiao-Ming Fang ◽  
A.S. Mujumdar ◽  
Jing-Ya Qian ◽  
Qian Zhang ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
High Humidity ◽  
Capsicum Annuum L ◽  
Hot Air ◽  
Air Impingement

High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape

2018 ◽  
Vol 194 ◽  
pp. 9-17 ◽  
Author(s):  
Jun Wang ◽  
Arun S. Mujumdar ◽  
Li-Zhen Deng ◽  
Zhen-Jiang Gao ◽  
Hong-Wei Xiao ◽  
...  
Keyword(s):  
Cell Wall ◽  
Water Status ◽  
High Humidity ◽  
Cell Wall Polysaccharides ◽  
Hot Air ◽  
Seedless Grape ◽  
Air Impingement

Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets

2019 ◽  
Vol 37 (10) ◽  
pp. 1251-1264 ◽  
Author(s):  
Zi-Liang Liu ◽  
Jun-Wen Bai ◽  
Wen-Xia Yang ◽  
Jun Wang ◽  
Li-Zhen Deng ◽  
...  
Keyword(s):  
High Humidity ◽  
Drying Characteristics ◽  
Hot Air ◽  
Air Impingement
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