Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

HIGHLIGHTS

• who: Li-Jia Xu and Wen Qin from the Jimei University, China have published the research: Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots, in the Journal: (JOURNAL)
• what: The final salt content of bamboo shoots in the PVPP experimental groups, varying from 4.40 to 4.97%, was 34.1% higher than the traditional control groups, suggesting that PVPP technology could enhance mass transfer efficiency significantly.
• how: After removing the maximum and minimum values the mean value of the remaining data was obtained and . . .
  

   

  

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