Fruits and Vegetables – Processing Technologies and Applications

Sumonsiri, Nutsuda; Barringer, Sheryl A.

doi:10.1002/9781118846315.ch16

Cited by 22 publications

(10 citation statements)

References 41 publications

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“…It is the main issue with minimally processed sweet potatoes, and so in this study, the OFSP slices were soaked in 5% citric acid and 1% sodium benzoate solution prior to blanching by microwave and steam. Therefore, the reason for these pretreatments prior to air drying was to inactivate the lipoxygenase and polyphenol oxidase enzyme responsible for enzymatic browning and color changes in fruits and vegetables [ 24 ]. Microwave-assisted air drying did not significantly affect the browning index of the OFSP but blanching time did.…”

Section: Resultsmentioning

confidence: 99%

Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

Abano

2020

International Journal of Food Science

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Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5 × 10 − 9 to 4.4 × 10 − 9 m2/s, and 1.1 × 10 − 10 to 7.9 × 10 − 10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, M R = exp − k t n , while the blanch-assisted followed the logarithmic model, M R = a exp − k t + c . To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.

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Section: Resultsmentioning

confidence: 99%

Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

Abano

2020

International Journal of Food Science

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“…Consumer Food Expenditure Share on Vegetables Following previous methods used for assessing the healthfulness of food purchase from agricultural economics (101,102), food expenditure share allocated to vegetables was selected as the dependent variable in the analyses. All vegetable Universal Product Codes (UPCs) sold by the grocery retailer were classified using a framework that was informed by a review of vegetable processing techniques (103)(104)(105) in relation to the vegetable retail environment of the grocery retail partner. Independent coders classified all vegetable products into one of five groups by level of processing, which included non-processed fresh vegetables, fresh cut vegetables, fresh prepared vegetables, canned vegetables, and frozen vegetables.…”

Section: Methodsmentioning

confidence: 99%

Exploring Pathways of Socioeconomic Inequity in Vegetable Expenditure Among Consumers Participating in a Grocery Loyalty Program in Quebec, Canada, 2015–2017

McRae

et al. 2021

Front. Public Health

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Vegetable consumption remains consistently low despite supportive policy and investments across the world. Vegetables are available in great variety, ranging in their processing level, availability, cost, and arguably, nutritional value. A retrospective longitudinal study was conducted in Quebec, Canada to explore pathways of socioeconomic inequity in vegetable expenditure. Data was obtained for consumers who participated in a grocery loyalty program from 2015 to 2017 and linked to the 2016 Canadian census. Vegetable expenditure share (%) was examined as a fraction of the overall food basket and segmented by processing level. Panel random effects and tobit models were used overall and to estimate the stratified analysis by median income split. Consumers allocated 8.35% of their total food expenditure to vegetables, which was mostly allocated to non-processed fresh (6.88%). Vegetable expenditure share was the highest in early winter and lowest in late summer. In the stratified analysis, the low-income group exhibited less seasonal variation, allocated less to fresh vegetables, and spent more on canned and frozen compared to the high-income group. Measures of socioeconomic status were all significant drivers of overall vegetable consumption. Consumers with high post-secondary education in the low-income group spent 2% more on vegetables than those with low education. The complexity of observed expenditure patterns points to a need for more specific vegetable consumption guidelines that include provisions by processing level. Implications for education, marketing, intersectional policies, and the role of government are discussed. Governments can scale present efforts and catalyze health-promoting investments across local, state, national, and global food systems.

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“…Dotyczy to szczególnie owoców, dla których typowe są zjawiska takie, jak: niekontrolowane brązowienie, więdnięcie czy utrata wartości odżywczej [3]. W celu wydłużenia dostępu do zawartych w nich cennych składników prozdrowotnych opracowano szereg technologii umożliwiających utrwalenie owoców i warzyw przez produkcję na przykład: soków, koncentratów, puree, dżemów, kiszonek, konserw, mrożonek, suszy, a w tym stosunkowo nowej formy -proszków [49]. Spośród wymienionych, proszkowanie owoców i warzyw jest coraz powszechniej stosowane w przemyśle spożywczym, dlatego też od pewnego czasu obserwuje się znaczną intensyfikację badań w tym zakresie.…”

Section: Nowe Kierunki W Produkcji Proszków Owocowych I Warzywnychunclassified

Forum Inżynierów Przyszłości 2020

2020

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Fruits and Vegetables – Processing Technologies and Applications

Cited by 22 publications

References 41 publications

Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

Exploring Pathways of Socioeconomic Inequity in Vegetable Expenditure Among Consumers Participating in a Grocery Loyalty Program in Quebec, Canada, 2015–2017

Forum Inżynierów Przyszłości 2020

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