Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes.

Notably, the L * values did not always maintain an increasing trend with increasing blanching temperature or time, especially in the case of HWB treated at 80 °C for 30 min, where the lowest L * value was obtained (77.36 ± 0.09).

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