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Journal of Food Quality
Volume 2018, Article ID 1347513, 12 pages
https://doi.org/10.1155/2018/1347513
Research Article

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

1School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
2Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture, Nanjing 210014, China
3Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Nanjing 210014, China

Correspondence should be addressed to Hai-ou Wang; moc.361@8791ohw

Received 14 August 2017; Revised 16 December 2017; Accepted 8 January 2018; Published 1 February 2018

Academic Editor: Hong-Wei Xiao

Copyright © 2018 Hai-ou Wang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Hai-ou Wang, Qing-quan Fu, Shou-jiang Chen, Zhi-chao Hu, and Huan-xiong Xie, “Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices,” Journal of Food Quality, vol. 2018, Article ID 1347513, 12 pages, 2018. https://doi.org/10.1155/2018/1347513.