Blanching of potato with superheated steam and hot water spray

Sotome, Itaru; Takenaka, Makiko; Koseki, Shigenobu; Ogasawara, Yukio; Nadachi, Yoshitaka; Okadome, Hiroshi; Isobe, Seiichiro

doi:10.1016/j.lwt.2009.02.001

Cited by 59 publications

(34 citation statements)

References 18 publications

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“…In this type of SHS+WMD generator, WMD did not discharge from the nozzle when the nozzle internal pressure was less than 0.188 MPa, and it increased as the nozzle internal pressure increased when the pressure was higher than 0.188 MPa. 46,47,51 For blanching potatoes, boiling water or saturated steam is usually used as a heating medium. However, softening of tissue and unexpected changes in quality are caused by water absorption into the potato tissue when these heating media are used.…”

Section: Description Of the Shs+wmd Systemmentioning

confidence: 99%

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Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

Sotome

Isobe

2011

JARQ

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Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as water absorption and dissolution of solid content from foods caused by hot water or saturated steam heating; however, it causes low product yield due to its high drying capacity. To fix these problems, a new system using SHS around 115°C and a spray of hot water micro droplets (WMD) has been developed. The SHS+WMD system has simultaneously improved the quality and yield of blanched potatoes and other vegetables. In addition, it was found that WMD increased the heat transfer efficiency of SHS. This was presumably because WMD reduced the thermal resistance of the condensed water layer on the product surface by stirring the condensate. Due to this effect, the required time for the surface pasteurization of some kinds of raw vegetables decreased. A standard plate count of bacterium on cucumber fruit decreased from 10 5 CFU/g to 300 CFU/g with a slight texture change by SHS+WMD heating for 30 s. The SHS+WMD system is currently used in the food industry for cooking potato salad, and preprocessing meat, as well as the pasteurization of fishery products in Japan.

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Section: Description Of the Shs+wmd Systemmentioning

confidence: 99%

“…Figure 6 presents changes in the difference between the core temperature of the potato cylinder and the final temperature of the potato cylinder (i.e. 100°C) 47 . In this experiment, potato cylinders with 8 mm diameter were heated with SHS+WMD and SHS.…”

Section: Surface Pasteurization Of Cucumber Fruitmentioning

confidence: 99%

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

Sotome

Isobe

2011

JARQ

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“…One of the most important aspects of potato biotechnology is postharvest storage. The harvest season of potato is limited, so high quality storage is essential (Sotomea et al 2009). Dehydration is as an effective method to produce unique food structures (Troncoso and Pedreschi 2007;Rocculi et al 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Dehydration is as an effective method to produce unique food structures (Troncoso and Pedreschi 2007;Rocculi et al 2009). Microwave drying, which is important in the drying industry, allows for drying to be better controlled and results in a high rate of drying, and improved product quality, flavor, color and texture (Orsat and Raghavan 2007;Haghi and Amanifard 2008;Sotomea et al 2009). Modified atmospheric packaging (MAP) is "the packaging of [a] product that spoils rapidly in an atmosphere that is other than that of air" (Waghmare and Annapure 2013) and is an important way to preserve the quality of potato (Suryawanshi 2008;Mangaraj and Goswami 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Blanching and freezing pre-drying treatments strongly affect the properties (including shrinkage, porosity, biopolymer structure, and biochemical activity) of plant tissues but blanching at low and high temperatures affect tissue properties in different ways (Sotomea et al 2009). The inhibition of water induces swelling and builds up swelling stresses while damage to the tissue structure -due to pre-drying treatment and drying -results in limited water absorption and leakage of solutes (Madamba et al 1994).…”

Section: Introductionmentioning

confidence: 99%

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The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

et al. 2014

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The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

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Thermal processing

Brunton¹

2013

Handbook of Plant Food Phytochemicals

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Blanching of potato with superheated steam and hot water spray

Cited by 59 publications

References 18 publications

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

Thermal processing

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