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.

Author: Kazishakar Nikosho
Country: Reunion
Language: English (Spanish)
Genre: Finance
Published (Last): 16 May 2011
Pages: 170
PDF File Size: 5.60 Mb
ePub File Size: 14.17 Mb
ISBN: 403-9-85206-719-6
Downloads: 6708
Price: Free* [*Free Regsitration Required]
Uploader: Akinotaxe

This study aimed to provide basic knowledge for improving the effect of this NIFD processing and promoting its practical application in fruits and vegetables. Schematic of the vacuum freeze dryer used. Before HWB pretreatment, cell wall and membrane were tightly bonded with each other, and the cell membrane was thick, intact, and continuous in shape and judnal.

This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.

To examine the inhibitory effects of acidic soaking and steam blanching on polyphenol oxidase activities, these experiments used four levels of citric acid 0, 0.

Apple samples with hot-water pretreatment were performed with vacuum freezing treatment and freeze-drying process. Mass loss b,anching an inevitable phenomenon for either the VF treatment or the PF treatment. Mass loss and frozen temperature of apple samples at the end of freezing treatment in 3 freeze-drying methods. 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.

Pengaruh Blanching terhadap Sifat Antioksidasi Sirup Kunir Putih (Curcuma Mangga Val.) – Neliti

In other words, the moisture content of samples after VF was much lower than that after PF. Processing time and FD time blannching 3 freeze-drying methods.


However, further investigation should be carried out on the product quality especially how to maximally retain the original shape of freeze-dried samples. In an effort to reduce drying time, researchers attempted to combine FD with other drying methods including vacuum drying, microwave drying, and osmotic drying, and they had achieved good effect in the laboratories [ 46 ].

Color measurements of freeze-dried samples and rehydrated samples were carried out by jurna a colorimeter NH, Shenzhen 3nh Technology Co. More specifically, the post-blanching steps in the CFD process including quick cooling, draining, and freezing were replaced with the only step of vacuum freezing, which was conducted in the same vacuum freeze dryer. It is well known that blanching is an important processing step during commercial drying of vegetables and fruits [ 11 ].

The measurements were carried out in triplicate and the averages are reported.

African Journal of Biotechnology

Representative apparent photographs and SEM micrographs of freeze-dried samples in the three methods were shown in Figures 8 and 9respectively. B,anching value has decreased until The study was conducted with a CRD by factorial. Hardness of FD apple samples were measured by using a texture analyzer TA.

VF-FD samples formed the smallest pores and appeared to be the most compact and dense Figure 9 a.

Article Metrics Abstract views: The water vapor flowed into the clod trap and was condensed on the refrigeration coils. White saffron tubers of mangga sp. 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 blamching decrease in the materials temperature [ 2526 ].

Jurnal Pangan dan Agroindustri. It is well known that FD is a drying method with high production cost. The step of vacuum freezing is a coupling process of water fast-evaporating and quick-freezing in a closed environment at low pressure, which can remove all the residual water on the material surface and partial internal water in the tissue resulting in rapid reduction of material temperature.


Moreover, the water loss during vacuum freezing can reduce the subsequent sublimation load and the FD time. And some existent literatures revealed that blanching pretreatment can enhance mass transport in the tissue and affect the drying behavior of fruits and blancihng [ 15 — 19 ].

During pretreating in practice, the materials especially fruits and vegetables are usually conducted in jrunal sequence steps including selecting, washing, slicing, blanching, quickly cooling, draining residual water, and filling trays. Fracture of dried food products is a complex phenomenon that depends largely on the components and the microstructure of food materials [ 36 ]. User Username Password Remember me.

Journal of Food Quality

However, to our knowledge there are no available reports on the studies on the NIFD processing technology of apple slices blanchint with HWB. But SR in VF-FD was significantly smaller than the others, which indicated that more shrinkage happened in the tissue of freeze-dried samples. The total color difference was used to characterize the variation of in products color during processing by applying the following equation: Meanwhile, the center temperature of the apple slices was monitored in real time by the control system.

Blsnching the penetration test, hardness was defined as the maximum force required for puncturing the apple slice. During FD, the whole dehydrating process is accomplished in the state of high vacuum and low temperature, which almost retains the original color, shape, smell, and nutritional ingredients in fresh materials [ 1 — 3 ].

Tropical Sources of Starch. bkanching