Blanching, Pasteurization and Sterilization: Principles and Applications

Sahoo, Monalisa; Titikshya, Sushree; Aradwad, Pramod; Kumar, Vivek; Naik, S. N.

doi:10.1002/9781119776437.ch3

Cited by 2 publications

(2 citation statements)

References 130 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It can be observed that HWB yielded softer products than HA‐RFB, which was due to the higher temperature of HWB process 47 . Fraeye et al 48 .…”

Section: Resultsmentioning

confidence: 99%

“…44,46 It can be observed that HWB yielded softer products than HA-RFB, which was due to the higher temperature of HWB process. 47 Fraeye et al 48 reported that the ⊎-elimination of pectin intensified with the increasing temperature. In addition, HWB might aggravate the damage to cells and the collapse of the microstructure, which also contributed to the softer texture.…”

Section: Weight Lossmentioning

confidence: 99%

See 1 more Smart Citation

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Qing

Long

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Vegetables are often blanched before drying. The hot‐water blanching (HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot‐air‐assisted radio frequency heating blanching (HA‐RFB) of broccoli was developed for use before further drying processes. Blanching sufficiency, heating uniformity, and heating rate during HA‐RFB were investigated to improve the product's physicochemical properties and texture. Suitable heating conditions were achieved when HA‐RFB was applied with hot air at 70 °C, with an electrode gap of 10.7 cm, using a cylindrical container for the broccoli. RESULTS Under these conditions, the relative peroxidase activity in broccoli decreased to 3.26% within 117 s, with 13.45% of weight loss. In comparison with HWB broccoli, the products blanched by HA‐RFB preserved their texture, bioactive compounds, and microstructure better. The ascorbic acid, sulforaphane, and total glucosinolate content in HA‐RFB products were 251.1%, 131.9% and 36.7% higher than those in HWB broccoli, and HA‐RFB treatment led to a greater weight loss (13.45 ± 0.50%) than HWB (8.70 ± 1.70%), which is very helpful for the subsequent drying process. CONCLUSION This study demonstrated that HA‐RFB could be a promising substitute for HWB to blanch broccoli and other flower vegetables, especially as a pretreatment in the drying process. © 2023 Society of Chemical Industry.

show abstract

“…It can be observed that HWB yielded softer products than HA‐RFB, which was due to the higher temperature of HWB process 47 . Fraeye et al 48 .…”

Section: Resultsmentioning

confidence: 99%

Section: Weight Lossmentioning

confidence: 99%

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Qing

Long

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

A review on fruit and vegetable processing using traditional and novel methods

Srivastava,

Sit

2024

Future Postharvest and Food

View full text Add to dashboard Cite

Fruits and vegetables are essential for human health, providing superior nutritional benefits while contributing to a sustainable approach that mitigates the impact of climate change. However, their high moisture content makes them highly perishable, leading to significant postharvest losses. As a result, extending their shelf life and maintaining quality are critical challenges that require effective processing techniques. Traditional methods such as blanching, pasteurization, and drying are commonly employed to inhibit microbial growth and enzyme activity. However, these techniques often involve high temperatures, which can negatively affect the quality, structure, and nutrient content of heat‐sensitive produce. To overcome these limitations, innovative non‐thermal technologies—including high‐pressure processing (HPP), pulsed electric fields (PEF), ohmic heating, cold plasma, and ultraviolet (UV) treatments—are gaining attention. These methods preserve nutrient content more effectively and enhance sensory attributes such as color, texture, and flavor, while also reducing processing times, making them suitable for commercial applications. This review provides a comprehensive examination of both traditional and novel processing methods for fruits and vegetables, focussing on their mechanisms, advantages, and limitations. Furthermore, it explores the potential of combining conventional and emerging techniques to develop more sustainable processing solutions that cater to the growing consumer demand for high‐quality, nutrient‐rich foods.

show abstract

Blanching, Pasteurization and Sterilization: Principles and Applications

Cited by 2 publications

References 130 publications

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

A review on fruit and vegetable processing using traditional and novel methods

Contact Info

Product

Resources

About