8Xiao Hongwei, Bai Junwen, Sun Dawen, et al. The application of superheated steam impingement blanching (SSIB) in agricultural products processing-A review[J]. Journal of Food Engineering, 2014, 132(1): 39-47.
9Xiao Hongwei, Yao Xuedong, Lin Hai, et al. Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices[J]. Journal of Food Process Engineering, 2012, 35(3): 370-390.
10Bai Junwen, Sun Dawen, Xiao Hongwei, et al. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes[J]. Innovative Food Science & Emerging Technologies, 2013, 20(4): 230-237.
