Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

González-Martı́nez, Gerardo; Ahrné, Lı́lia; Gekas, Vassilis; Sjöholm, Ingegerd

doi:10.1016/j.jfoodeng.2004.02.003

Cited by 30 publications

(24 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is well established that during blanching, starch becomes partially gelatinized, cell walls are weakened with an accompanying increased permeability and intercellular adhesion between adjacent cells is reduced (Moyano, Troncoso, & Pedreschi, 2007;Shomer & Kaaber, 2006;Thybo, Christiansen, Kaack, & Petersen, 2006;Van Marle et al, 1997;Andersson, Gekas, Lind, Oliveira, & Oste, 1994). Blanching also deactivates enzymes, leaches out reducing sugars, and air is removed from tissues (Moyano, Troncoso, & Pedreschi, 2007;González-Martínez, Ahrné, Gekas, & Sjöholm, 2004). The intensity of these changes depends on temperature conditions during processing.…”

Section: Blanchingmentioning

confidence: 99%

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

Botero-Uribe

Fitzgerald

Gilbert

et al. 2017

Trends in Food Science & Technology

View full text Add to dashboard Cite

Section: Blanchingmentioning

confidence: 99%

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

Botero-Uribe

Fitzgerald

Gilbert

et al. 2017

Trends in Food Science & Technology

View full text Add to dashboard Cite

“…In addition, sugar content of the potato increases by the low temperature storage, which induces synthesis of acrylamide during frying (Chuda et al, 2003;Ohara-Takada et al, 2005). The blanching is one of the methods to solve the problems mentioned above, and it has been studied by several researchers (Arroqui et al, 2002;González-Martínez et al, 2004). In this study, the potatoes were blanched by the Aqua-gas, the ordinal superheated steam and the hot water.…”

Section: )mentioning

confidence: 95%

Development of a New Superheated Steam System with Micro Water Droplet and Its Application for Blanching of Potato

Isobe

Sotome

Ogasawara

2006

13th World Congress of Food Science &Amp; Technology

View full text Add to dashboard Cite

Applications of superheated steam for food processing have been studied in recent years with several advantages. A new oven system, which generates superheated steam with micro droplets of hot water (Aqua-gas), was achieved spraying heated water into a heating chamber filled with the superheated steam. It was expected that the micro-droplets increased the heat transfer coefficient of the heating medium. It was also expected that water content of foods processed with this oven could be controlled by regulating the amount of the micro droplets in the superheated steam. Heat transfer rates of the Aqua-gas and the superheated steam maintained at 115°C were measured based on surface temperature of a heat flowmeter. The heat transfer rate of the Aqua-gas was larger than that of the superheated steam in the case the temperature of the heat transfer boundary was low. In addition the drying rate of the food sample was lower in the case of the Aqua-gas due to the effect of the micro droplets. An application of this new Aqua-gas system for the blanching of the potato was examined. The potatoes were blanched by the Aqua-gas, superheated steam of 115°C, and boiling hot water. The changes in the color, the rheological properties and the micro structure of the potatoes blanched by the Aqua-gas and the superheated steam were smaller than the potatoes blanched by the hot water. The weight loss of the potato was small in the Aqua-gas and the hot water. In addition, Bacillus subtilis spores were pasteurized effectively by the Aqua-gas.

show abstract

“…En este caso, tanto las enzimas como los carboxilatos disponibles deben contrarrestarse y para esto se realiza el escaldado con CaCl2. El escaldado se recomienda realizar a temperaturas mayores a 80 ºC y durante un tiempo entre 2 y 7 minutos para inactivar la enzima PME y en una solución de CaCl2 para que los carboxilatos disponibles reaccionen con los iones divalentes de Ca +2 presentes en la sal utilizada y aumente el número de puentes metálicos y se refuerce la estructura de la pared celular (González-Martínez et al, 2004). Taiwo y Baik (2007) analizaron el comportamiento de las propiedades texturales luego de freír discos de batata de un centímetro de espesor a 170 ºC durante 5 minutos.…”

Section: Análisis De Perfil De Textura Tpaunclassified

Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

González¹,

Alvis²,

Arrázola³

2015

Inf. tecnol.

View full text Add to dashboard Cite

ResumenEn este estudio se caracterizaron las variedades de batata roja y amarilla cultivadas en el departamento de Córdoba. La caracterización bromatológica consistió en la medida del contenido de humedad, grasa, proteína, ceniza, fibra, azúcares reductores y carbohidratos totales. La batata roja, por su menor contenido de azúcares reductores, fue seleccionada para un estudio sobre freído por inmersión. Para evaluar la textura de los trozos de batata fritos se midió la fuerza de corte y se realizó un análisis de perfil de textura utilizando un texturómetro TA.XTPlus. El recubrimiento utilizado fue carboximetilcelulosa y las temperaturas de fritura fueron de 150, 170 y 190 ºC. Estas no afectaron significativamente a las variables de textura como dureza, adhesividad, elasticidad, gomosidad y masticabilidad, pero si afectaron la cohesividad del producto. La fuerza de corte del producto sólo se vio afectada por el uso del recubrimiento. Palabras clave: batata, fritura, caracterización bromatológica, textura, carboximetilcelulosa Effect of Edible Coating on the Properties of Sweet Potato Slices (Ipomoea Batatas Lam) Cooked by Deep-Fat Frying. Part 1: Texture AbstractIn this study varieties of red and yellow sweet potatoes grown in the department of Córdoba were characterized. Bromatological characterization consists in measuring the content of moisture, fat, protein, ash, fiber, reducing sugars and total carbohydrates. Red sweet potatoes, for their lower content of reducing sugars, were selected for a study of deep fat frying. To evaluate the texture of fried potato chips the cutting force was measured and texture profile analysis was performed using a TA.XTplus texturometer. The edible coating used was carboxymethylcellulose and the frying temperatures were 150, 170 and 190°C. These temperatures did not have significant effect on the texture variables such as hardness, adhesiveness, springiness, gumminess and chewiness, but they affected cohesiveness of the product. The cutting force of the product was affected only by the use of the coating.

show abstract

Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

Cited by 30 publications

References 17 publications

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

Development of a New Superheated Steam System with Micro Water Droplet and Its Application for Blanching of Potato

Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

Contact Info

Product

Resources

About