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- W2094638625 abstract "Experiments were conducted to evaluate the feasibility of using high-pressure processing as an alternate for hot-water blanching of peach slices. Peach slices were pressure processed at various combinations of pressures (50–700 MPa) at 25°C with and without citric acid for two holding times (5 and 10 min). Pressure treatment (>300 MPa), in combination with citric acid (1–1.2%), was an effective method to inactivatepeach polyphenoloxidase enzymes. Pressure-treated peach slices, with and without citric acid, were subsequently dehydrated in a cabinet dryer at 70°C. Pressure treatment enhanced the drying rate and reduced the drying time. Logarithmic model satisfactorily described the drying behavior of peach slices. Pressure-processed samples had higher moisture diffusivity than control samples. The results reveals that high-pressure processing of peach fruits suspended in citric acid medium can be used as potential alternative for hot water blanching." @default.
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- W2094638625 date "2009-05-06" @default.
- W2094638625 modified "2023-09-25" @default.
- W2094638625 title "Influence of High-Pressure Blanching on Polyphenoloxidase Activity of Peach Fruits and its Drying Behavior" @default.
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- W2094638625 doi "https://doi.org/10.1080/10942910801993841" @default.
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