Modelling textural changes of vegetables during acidification under isothermal and non-isothermal conditions

Landbrug og biologi

• acetic acid 12%
• acidification 100%
• blanching 34%
• calcium 8%
• canned vegetables 23%
• drying 10%
• firmness 13%
• freeze-thaw cycles 17%
• frying 16%
• heat 23%
• heat treatment 11%
• kinetics 27%
• methodology 3%
• prediction 9%
• pretreatment 10%
• temperature 22%
• texture 56%
• turnips 35%
• vegetables 77%
• water 5%