Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons

Oshima, Tatsuya; Kato, K.; Imaizumi, Teppei

doi:10.1016/j.lwt.2021.111094

Cited by 21 publications

(13 citation statements)

References 35 publications

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“…Nevertheless, both methods used the same principle, heat transfer. Generally, water blanching was a pre-treatment to inactive the enzyme which decreased the freshness of food during storage (Oshima et al, 2021). In The students examined the condition of the yellow pumpkin slice and the water qualitatively after blanching.…”

Section: Guest Lecture Course Delivery and Hybrid Practice Activitymentioning

confidence: 99%

“…Nevertheless, both methods used the same principle, heat transfer. Generally, water blanching was a pre-treatment to inactive the enzyme which decreased the freshness of food during storage (Oshima et al, 2021). In addition, water blanching decreased carotenoid from yellow pumpkin bigger than steam blanching, The result of the practicum indicated there were differences between two methods of blanching due to both direct and indirect contact between heat and the yellow pumpkin slice.…”

Section: Guest Lecture Course Delivery and Hybrid Practice Activitymentioning

confidence: 99%

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Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya

Darmoatmodjo

Kaharso²,

Kusumawati³

et al. 2023

ABDIMAS J. Pengabdi. Masy. Univ. Merdeka Malang

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The Student and Teacher Empowerment Program of Food Technology (STEP TP) is one of the flagship intracurricular programs at SMAK Santo Hendrikus Surabaya. However, the teachers who assist the STEP TP do not have any background in food technology, thus limiting their ability to provide comprehensive food technology learning materials to the students. This community service aims to assist the teachers in creating STEP TP learning materials in the form of teaching modules and videos, conduct a guest lecture, and hold a food processing workshop guided by food technology lecturers. The methodologies included conducting a focus group discussion with the school’s principal and teacher, surveying students’ interests and school facilities providing guest lectures and workshops, designing learning instruments, and evaluating the activities. The survey showed that most students were enthusiastic to learn about bread and cake processing, followed by beverage processing. In addition, the guest lecturer on the subject of food packaging was delivered to supplement the teachers' and students' knowledge other than food processing technology. Furthermore, students and teachers were taught to make pumpkin flour, which is applicable to bread and cake. Overall, the community service was fully supported by the partner's contribution. Modules and video had accepted by the school’s partner.

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“…Nevertheless, both methods used the same principle, heat transfer. Generally, water blanching was a pre-treatment to inactive the enzyme which decreased the freshness of food during storage (Oshima et al, 2021). In The students examined the condition of the yellow pumpkin slice and the water qualitatively after blanching.…”

Section: Guest Lecture Course Delivery and Hybrid Practice Activitymentioning

confidence: 99%

“…Nevertheless, both methods used the same principle, heat transfer. Generally, water blanching was a pre-treatment to inactive the enzyme which decreased the freshness of food during storage (Oshima et al, 2021). In addition, water blanching decreased carotenoid from yellow pumpkin bigger than steam blanching, The result of the practicum indicated there were differences between two methods of blanching due to both direct and indirect contact between heat and the yellow pumpkin slice.…”

Section: Guest Lecture Course Delivery and Hybrid Practice Activitymentioning

confidence: 99%

Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya

Darmoatmodjo

Kaharso²,

Kusumawati³

et al. 2023

ABDIMAS J. Pengabdi. Masy. Univ. Merdeka Malang

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“…Se usó la metodología descrita por Oshima et al (2021). Para ello, se obtuvo los parámetros de color en el sistema CIE Lab usando un colorímetro (KONICA MINOLTA, CR-400, Japón) con un ángulo de captura de 90°, se realizaron dos repeticiones del análisis de color de la harina de cáscara de pitahaya secadas a diferentes temperaturas.…”

Section: Evaluación Del Colorunclassified

“…Al respecto, Ali et al ( 2017) mencionan que a mayor temperatura la presión de agua pura es alta, y existe una diferencia entre la presión de agua pura y el vapor de agua el cual genera que una fuerza impulsora ocasione la salida del agua hacia el seno de fluido de aire en el secador. Resultados similares se obtuvieron en el secado de frutos de caqui sin aplicar blanqueado, donde muestran que a 40 °C se obtiene un mayor tiempo de secado con respecto al secado a 70 °C (Oshima et al, 2021). En general se ha observado que el secado de las cáscaras de pitahaya para la obtención de harina a temperaturas bajas produjo características no favorables con respecto a los parámetros L*, a* y tiempo de secado, siendo las temperaturas de secado a 55 y 70 °C las más apropiadas para la obtención de harina con resultados estadísticamente similares (p > 0,05) a excepción del parámetro de amarillamiento donde se obtiene un mayor valor a la temperatura de secado de 70 °C.…”

Section: Evaluación Del Colorunclassified

“…El tiempo de secado está en relación inversa con la temperatura a la cual se realiza el proceso, siendo que a mayor temperatura se requiere un tiempo menor y viceversa, esto debido a que existe una diferencial de presión, la cual genera una fuerza impulsora ocasionando la salida del agua del producto hacia el medio que lo rodea (Ali et al, 2017). Estudios en frutos de caqui demuestran que un proceso de realizado a 70 °C tiene un tiempo más corto que el realizado a 40 °C (Oshima et al, 2021). Por otro lado, el tiempo de secado tiene influencia en el color final del producto; es así que, en nueces de pecanas se determinó que procesos de secado prolongados ocasionan oscurecimiento tanto enzimático como no enzimático (Reis et al, 2020;Thewes et al, 2022).…”

Section: Introductionunclassified

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Influence of drying temperature on the color of yellow dragon fruit (Hylocereus megalanthus) peel flour

Vilcapoma

Bruijn

Elías-Peñafiel

et al. 2022

JAIS

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Oxidation of bioactive components is detrimental to some technological properties because they cause browning (enzymatic and non-enzymatic); a phenomenon commonly observed in the drying of fruit products and their by-products. To reduce this effect, three temperature levels (40, 55, and 70 °C) were compared in the drying of yellow dragon fruit (Hylocereus megalanthus) peel. A tray dryer with an airflow rate of 0.5 m/s was used. Drying time (hours) and color parameters (CIE Lab) were evaluated using a one-way ANOVA analysis of variance and the low significant difference (LSD) post hoc test, working at a 5% significance level (α = 0.05). In this way, a lower drying temperature (40 °C) provided a darker coloration in dragon fruit peel flour compared to drying at 55 and 70 °C, the latter ones being statistically similar (p > 0.05) in color and drying time. In conclusion, with drying at 55 °C, a light-colored dragon fruit peel flour was obtained, which would reduce changes in the visual perception of new food formulations.

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Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe

Yuan

Zhao

Zhang

et al. 2023

Food Science & Nutrition

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According to its botanical classification, the cantaloupe is a cucurbitaceous melon (Shang et al., 2020) and the fifth most important fruit worldwide in terms of production (31,166,896 tons in 2021).It is widely cultivated in Xinjiang, China, and frequently consumed because it is rich in vitamins and carbohydrates, featuring the characteristics of sweetness, juiciness, and nutritiousness (Benmeziane

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Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons

Cited by 21 publications

References 35 publications

Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya

Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya

Influence of drying temperature on the color of yellow dragon fruit (Hylocereus megalanthus) peel flour

Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe

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