with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 14, Issue 2 , May and June 2018, , Pages 383-397

https://doi.org/10.22067/ifstrj.v0i0.62293

Abstract
  Introduction: Color is the most important feature of food appearance, since it strongly affects consumer acceptance. The abnormal color is closely related to degradation of food quality or food spoilage. Various factors affecting color of the product include the composition and surface properties of ...  Read More