Evolution and modeling of texture changes and drying kinetics of bamboo shoots under high-humidity air-impingement blanching.

This study investigated the effect of hot water blanching (HWB), high-humidity air-impingement blanching (HHAIB), different HHAIB blanching times (2, 4, 6, 8, and 10 min), and different HHAIB blanching temperatures (80, 85, 90, and 95°C) on texture quality, lignin content, weight loss, color, microstructure, and drying kinetics of bamboo shoots. After HWB treatment, the lignin content of bamboo shoots was apparently lower than that of HHAIB and the samples obtained the highest weight loss value of 6.13%.