More than 27% of total phenolics were lost in blanched refiner. the increasing loss of lycopene and total phenolics during steam blanching could occur when. Keywords: Enzymatic browning, dipping, blanching, coating, preservation. Introduction. Fruit and vegetables have health benefits for consumers, due to their. Abstract. The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated.
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Vitamin C content of freeze-dried samples in 3 freeze-drying methods. The measurements of mass loss and frozen temperature were carried out in triplicate for each processing method and the average values were taken for analysis.
African Journal of Biotechnology
To quantify the difference in the structure of dried samples, the porosity in the structure was determined. There was significant difference among the porosity of samples in the three methods.
This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4. Introduction Vacuum freeze-drying FD has been considered as one of the best methods for obtaining dehydrated foods with high quality. Abstract The research on the effect of blancing on antioxidant properties of white saffron syrup Curcuma mangga Val was conducted.
The removed heat either from the material trays or from the plates due to the temperature difference before and after the VF treatment was absorbed mostly by the latent heat of water evaporation from apple samples. Mass loss and frozen temperature of apple samples at the end of freezing treatment in 3 freeze-drying methods. PAU Pangan dan Gizi. During the VF treatment, the temperature of the geometric center of the apple slice was measured blanchihg the thermocouple temperature sensors of the SCIENTZF freeze dryer to determine the temperature variation of apple samples.
Thus the highest fracture force in VF-FD see Figure 6 was reasonably to be expected by considering the microstructure shrinkage as well as the influence of HWB pretreatment.
Jurnal Pangan dan Agroindustri. The authors would like to acknowledge the financial support from the National Natural Science Foundations of China no. It can be inferred that ice melting and collapsing occurred during the FD process because of the incomplete freezing status caused by insufficient mass loss during the VF treatment.
Kimia Pangan Dan Gizi. The porosity of freeze-dried samples in the three methods was shown as Figure It is well known that ice crystal size is closely related to the freezing rate.
Pengaruh Blanching terhadap Sifat Antioksidasi Sirup Kunir Putih (Curcuma Mangga Val.) – Neliti
Email the author Login required. The use of hot-water blanching HWB as a pretreatment is usually carried out to inactivate enzymes and remove air from intercellular space of fruits and vegetables in order to prevent off color and flavor changes during drying [ 12 — 14 ]. This study aimed to provide basic knowledge for improving the effect of this NIFD processing and promoting its practical application in fruits and vegetables.
When apple samples were frozen during the PF treatment, a small amount of dehydration also occurred due to the superficial ice sublimation caused by the vapor pressure-temperature environmental interaction [ 2728 ].
Finally, the samples were double-stained using uranyl acetate and lead citrate. Processing time and FD time in 3 freeze-drying methods.
During the VF treatment, water on the surface and in the tissue of apple slices evaporated quickly due to exposing to specific vacuum conditions, which resulted in an apparent mass loss and a rapid decrease in the materials temperature [ 2526 ].
The inevitable foreign heat transmission might undermine the apparent difference of frozen temperature of apple samples caused by different mass loss. The water evaporation in apple samples during the VF treatment was an intensive and short process of self-dehydration, while no intensive water evaporation happened in the PF treatment because it was performed at atmospheric pressure by using mechanical refrigeration and heat conduction.
To receive news and publication updates for Journal of Food Quality, enter your email address in the box below. Firstly, the SEM images were turned into gray level and binarized by using an automatic image processing method based on the gray level difference between adjacent pixels, which was performed using Matlab code Mathworks, Inc.
Hardness of freeze-dried samples in 3 freeze-drying methods. L value has decreased until Blanching in citric acid medium at 80 o C for 5 minutes resulted a highest antioxidant activity of the white saffron syrup.
This study showed that the retention of bioactive compounds of DA tuber through soaking the tuber slices in solution containing inexpensive chemicals like citric acid at low concentrations, combined with 10 minutes of steam blanching resulted in flour containing total anthocyanins and phenolic as high as Apple samples with hot-water pretreatment were performed with plate freezing treatment and freeze-drying process.
The general purpose of this research is to have a white saffron syrup with a high antioxidant activity. The main objectives of the current study are to evaluate the effect of HWB on the drying characteristics and product qualities of apple slices dried with the NIFD process, including mass loss and frozen temperature of apple samples at the end of freezing treatment, freezing time, freeze-drying time, rehydration ratio RRshrinkage ratio SRVitamin C content, color, texture, and microstructure of FD apple slice.
But SR in VF-FD was significantly smaller than the others, which indicated that more shrinkage happened in the tissue of freeze-dried samples. For example, materials after blanching should be quickly cooled with cold running water, drained with vibratory or centrifugal equipment, frozen with fluidized bed freezer or cold storage, and then dried in vacuum freeze dryer.
This method was an CFD process.