JURNAL BLANCHING PDF

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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Besides, microvolume distribution of water in the apple tissue during the VF treatment can directly influence the size of ice crystal and the network pores. The processing time of the individual processing method consisted of two sections: Hardness of freeze-dried samples in 3 freeze-drying methods.

In this study, two different freezing methods were carried out in the vacuum freeze dryer: The measurements were carried out on 5 apple slice samples for each FD method and the average values were taken for analysis. 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 ].

Hardness of FD apple samples were measured by using a texture analyzer TA.

In Figure 9it can be found that the honeycomb network was formed in the tissues of all the samples. Theoretically, the mass loss would be closely corresponding to the frozen temperature of samples complying with the principle of conservation of energy during the VF process.

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

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 Moreover, the water loss during vacuum freezing can reduce the subsequent sublimation load and the FD time. The reason may be inferred that the removed latent heat by mass loss water evaporation in the samples during the VF treatment came from jurrnal sensible heat for reducing samples temperature, the latent heat for forming ice crystals in the samples, the foreign heat transmitted from the plates, and the ambient chamber into the apple samples.

Tropical Sources of Starch. To receive news and publication updates for Journal of Food Quality, enter your email address in the box below. Journal of Food Blamching. Finally, the samples were jurnla using uranyl acetate and lead citrate.

During pretreating in practice, the materials especially fruits and vegetables are usually conducted in the sequence steps including selecting, washing, slicing, blanching, quickly cooling, draining residual water, and filling trays. The above expected blanhing was achieved. Apple samples without hot-water pretreatment were performed with vacuum freezing treatment and freeze-drying process.

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Blamching samples were then pruned and cut into thin slices by using blanchijg LKB ultramicrotome. The results showed that the antioxidant activity of white saffron syrup blanched at 80 o C for 5 minutes was higher than its activity at o C and for 10 minutes, respectively. And some existent literatures revealed that blanching pretreatment can enhance mass transport in the tissue and affect the drying behavior of fruits and vegetables [ 15 — 19 ].

The total color difference was used to characterize the variation of in products color during processing by applying the following equation: How to cite item. Mass loss and frozen temperature of apple samples at the end of freezing treatment in 3 freeze-drying methods.

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. The SR of the dried sample was calculated as follows: This method was an CFD process.

The reason why blanching pretreatment can accelerate the drying process might be attributed to the fact that high-temperature blanching can relax tissue structure, enhance cell membranes permeability, and reduce water hydrophilic capacity, facilitating faster and more vapor transmission during VF treatment and FD process.

Abstract Purple Dioscorea alata DA tuber has health benefits due to its bioactive anthocyanins, which jyrnal to polyphenolic group.

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

The effect of hot-water blanching HWB on drying characteristics and product qualities of jurnql apple slices with the novel integrated freeze-drying NIFD process was investigated by comparing with 3 different FD methods. Vacuum freeze-drying is one of the best methods for food drying. Color data of freeze-dried and rehydrated samples was shown in Table 1. The coordinates of the color CIE- lightnessrednessand yellowness of the skin of apple slice samples were obtained by reflection.

HWB pretreatment in the novel progress resulted in lots of desired or acceptable changes jurnao the drying characteristics and product qualities such as FD blancuing, rehydration ratio, shrinkage ratio, apparent colors, and shape. Article Tools Print this article. The results of the porosity measurement were consistent with the observation results of SEM images in Figure 9which identified that the VF-FD samples had a dense structure.

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But in practice, conventional freeze-drying process is characterized by many disadvantages including complicated process steps, large space occupation, huge equipment investment, frequent materials transferring, long drying time, and high production cost, which greatly reduced economic competitiveness of FD products. The types of treatments during milling process should be taken into account; for instance, soaking in citric acid and blanching in order to preserve the bioactive compounds.

Keywords orange sweet potato, blanching, drying. 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 dimension.

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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. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology. Microwave was used as the heating source to heat the raw materials in FD, which had attracted much attention during the last decades [ 4 ].

Effect of blanching 80 o C and drying oven method have proved to be better production of orange sweet potato flour. The refrigeration machine also provides refrigerating output to the clod trap to condense the water vapor generated from food samples. Representative apparent photographs and SEM micrographs of freeze-dried samples in the three methods were shown in Figures 8 and 9respectively. In every processing method, 5 SEM images were taken from the dried apple samples to analyze the pores network structure.

Color measurements of freeze-dried samples and rehydrated samples were carried out by using a colorimeter NH, Shenzhen 3nh Technology Co. Meanwhile, water content and water solubility index in the range 4.

This is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. It can be attributed to the fact that short-time action of high-temperature blanching generally produces profound changes to blanchint cell microstructure including protoplasm coagulation, water loss and shrinkage of intercellular spaces, plasmolysis, increase in permeability or even disruption of cell blanchnig, and decrease in bound or hydrophilic capacity of extracellular and intracellular water [ 29 — 31 ], which definitely contributed to faster water-evaporating speed and higher mass loss in HWB-VF-FD.

Jjurnal the highest banching 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. It had been reported that loss was found to occur during the blanching process, which was probably caused by high-temperature thermal degradation, leaching of into the blanch water and involving in the ascorbic acid oxidation [ 3335 ].

Among the color parameters, expresses the brightness of sample, a higher value of means brighter color; and with decreasing value indicate red to green and yellow to blue, respectively; shows the color change compared to the original fresh samples. This study aims to find the physicochemical properties of orange sweet potato flour.