Influence of Blanching on Far-Infrared and Hot Air Drying Characteristics of Cut Cabbage

摘要

The influence of hot water blanching and microwave blanching on water transpiration and color changes in cut cabbage during far-infrared drying and hot air drying was investigated. The results revealed that water transpiration was increased in the dried cabbage receiving blanching pre-treatment. Color difference of dried cabbage tended to larger by blanching. Dried cabbage had also bright green color by blanching.