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Processing factors of several pesticides and degradation products in carrots by household and industrial processing

process, peeling, results in a reduction comparable to washing. The blanching step, combining heat with a large quantity of water, enhanced the elimination of residues (maximum 50%). After cutting and ...

Optimization of the blanching process to reduce acrylamide in fried potatoes

LWT- Food Science and Technology, Volume 41, Issue 9, Number 1654, p.1648- 1654 (2008) ISBN: 0023-6438 Keywords: Acrylamide at Blanching Design effect Efficiency factors Frying Impact Less ON period ...

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