Device for blanching or cooling of fruit, vegetables etc., in particular blanching of potato products

• 1. 一种热烫装置及热烫设备 [P] . 中国专利： CN214397565U . 2021-10-15
• 2. 用于处理食品产品例如叶类蔬菜、块状茎、满足的水果、奶酪或香肠等的系统的脱气设备以及包含所述设备用于处理所述产品的系统 [P] . 中国专利： CN104363993A . 2015-02-18
• 3. An apparatus for blanching or cooling of fruit, vegetables etc., in particular, the blanching of potato products. [P] . NL194065C . 2001-06-05

  机译： 用于对水果，蔬菜等进行热烫或冷却的设备，尤其是马铃薯产品的热烫。

• 4. device for blanching or chilling of fruit, vegetables, etc., in particular, blanching of potato products [P] . DK663188A . 1990-05-29

  机译： 用于对水果，蔬菜等进行热烫或冷藏的设备，特别是马铃薯产品的热烫设备

• 5. device for blanching or chilling of fruit, vegetables, etc., in particular, blanching of potato products [P] . DK663188D0 . 1988-11-28

  机译： 用于对水果，蔬菜等进行热烫或冷藏的设备，特别是马铃薯产品的热烫设备

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• 2. China National Import and Export Corporationof Native Produce, Animal Products,Dried Food, Fruits, Vegetables and Honey [J] . 中国对外贸易：英文版 . 1998,第010期
• 3. Optimization of Blanching Time, Sodium Metabisulphite （Na2S205） Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper （Capsicum sinensis） Using Response Surface Methodology [J] . Emmanuel Ohene Afoakwa, Henry Mensah-Brown, Michael Hinneh 食品科学与工程：英文版 . 2013,第006期
• 4. Effect of supercooling freezing on the blanched and non-balanced potato compare with conventional freezing methods [C] . Rajib L. POUDYAL, Manabu WATANABE, Toru SUZUKI, IIR Conference on Sustainability and the Cold Chain;Institut International Du Froid;International Institute of Refrigeration . -1
• 5. Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale. [D] . Suwan, Pimsiree. 2015
• 6. The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs blanched during processing [O] . EFSA Panel on Biological Hazards (BIOHAZ), Konstantinos Koutsoumanis, Avelino Alvarez‐Ordóñez, 2020
• 7. Vitamin C in blanched vegetables: effect of chlorine dioxide and peracetic acid used as disinfectants during cooling [O] . Jooken Etienne, Smedts Annelies, Desmidt Evelyn, 2013

• 1. Zinc Levels in Raw and Blanched Slenderleaf sp. (iCrotalaria ochroleuca/iamp;iCrotalaria brevidens/i) Indigenous Vegetables [J] . Florence O. Habwe ,Walingo K. Mary . 食品与营养科学（英文） . 2019,第7期
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• 4. 猕猴桃热烫去皮技术的机理研究与设备设计 [A] . 刘晴 . 2017