Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

Jaiswal, Amit K.; Gupta, Sudeep; Abu‐Ghannam, Nissreen

doi:10.1016/j.foodchem.2011.08.032

Cited by 134 publications

(92 citation statements)

References 28 publications

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“…In addition, Nourian & Ramaswamy [2003], found that the activation energy of hardness during frying of potato samples was 77.85 kJ/mol. The higher activation energy indicates that the hardness of the sample is not much sensitive to variations in cooking temperature [Jaiswal et al, 2012]. Therefore, the lower activation energy obtained here indicated that the hardness of the chicken sausage samples was highly sensitive to changes in temperature.…”

Section: Kinetic Data For Texture During Cooking Conditionsmentioning

confidence: 65%

“…This may be achieved by assuming either zero or first-order kinetics [Jayendra Kumar et al, 2006]. To achieve the maximum food quality with minimum losses during thermal treatment, kinetic modeling is essential to derive the necessary basic kinetic information for a particular system to predict the reaction rate from the experimental data and hence, to predict variations in food quality during processing [Jaiswal et al, 2012;Rizvi & Tong, 1997]. A considerable amount of researches have studied the kinetic changes in the texture and the colour during food processing.…”

Section: Nomenclaturementioning

confidence: 99%

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Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Abdulhameed¹,

Yang²,

Abdulkarim³

2016

Pol. J. Food Nutr. Sci.

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Section: Kinetic Data For Texture During Cooking Conditionsmentioning

confidence: 65%

Section: Nomenclaturementioning

confidence: 99%

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Abdulhameed¹,

Yang²,

Abdulkarim³

2016

Pol. J. Food Nutr. Sci.

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“…Los productos escaldados, antes de almacenar en congelación o antes del enlatado, son más estables en términos de color, sabor y olor, conservando la calidad durante periodos más largos comparados con los productos sin escaldar. No obstante, los tiempos de escaldado deben ser calculados rigurosamente con el fin de evitar la destrucción de componentes nutricionales (como las vitaminas) y evitar los cambios de textura y cambios de color indeseables por el consumidor (Gamboa-Santos et al, 2012;Jaiswal et al, 2012;Ruiz-Ojeda y Peñas, 2013;Iribe-Salazar et al, 2015;Jeevitha et al, 2015;Xiao et al, 2017;Wang et al, 2017).…”

Section: Introductionunclassified

Modelado Matemático de la Transferencia de Calor del Proceso de Escaldado de Zanahoria (Daucus carota L.)

et al. 2017

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ResumenLos objetivos del presente trabajo fueron modelar el proceso de escaldado de zanahoria y determinar el coeficiente convectivo de transferencia de calor del proceso. El escaldado se llevó a cabo en un baño de agua con temperaturas de 70±1°C, 80±1°C y 90±1°C. Las temperaturas se midieron utilizando termopares tipo J con transmisor NI-USB-TC01 unido a la interfaz LabVIEW-2012. Se desarrolló un modelo matemático de transferencia de calor en estado no estacionario el cual fue resuelto por el método de elementos finitos asistido por COMSOL Multiphysics 3.5. La zanahoria fue considerada de forma cónica y con dos capas concéntricas de propiedades térmicas diferentes. Los resultados obtenidos con COMSOL son similares a los valores de temperaturas experimentales. Además los valores de los coeficientes convectivos se encuentran entre 433 y 643 W/m 2°C . Se concluye que el modelo desarrollado predice la temperatura con errores menores al 5%. Palabras clave: escaldado; convección; ley de Fourier; elementos finitos; modelado Mathematical Modeling of Heat Transfer of Blanching Process of Carrot (Daucus Carota L.) AbstractThe objectives of this research were to model the blanching process of carrot and to determine the convective heat transfer coefficient of the process. Blanching is carried out in water at temperatures of 70±1°C, 80±1°C and 90±1°C. The temperatures were measured using J-type thermocouples with a NI USB-TC01 transmitter attached to the interface LabVIEW-2012. A mathematical model of heat transfer in unsteady state was developed, and was solved by the finite element method assisted by COMSOL Multiphysics 3.5. The carrot sample was considered like cone-shaped with two concentric layers of different thermal properties. The numerical results obtained with COMSOL are similar to the values of the experimental temperatures. Also the values of the convective heat transfer coefficients were between 433 and 643 W/m 2°C . It is concluded that the proposed model predicts the temperature with errors less than 5%.

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“…However, polyphenols recently have been considered more because of some new findings regarding their biological activities 8,9 . The antioxidant properties of polyphenols, such as free radical scavenging and inhibition of lipid peroxidation, are the most important from pharmacological and therapeutic aspects 10 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Medicinal Plants on Free Radical Scavenging: Herb-Herb Interactions

Heravi¹,

Daneshmehr²,

Morsali³

2015

Orient. J. Chem

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This study was done to investigate the interaction effect of the mixture of each pair of traditional medicinal plants including: Sage (Salvia officinalis), Hawthorn (Crataegusoxyacantha), Walnut Leaf (Juglansregia L.), Red Cabbage (Brassica oleracea), and Yellow Sweet Clover (Melilotus officinalis) on the antioxidant activities and free radical scavenging by using DPPH (2, 2-diphenyl-1-picrylhydrazyl) assay at different temperatures. Results showed that free radical scavenging in the presence of Walnut Leaf mixed with four other plants and Hawthorn mixed with Sage and Red Cabbage increased with increasing temperature while, in the presence of other mixtures decreased with increasing temperature.

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Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

Cited by 134 publications

References 28 publications

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Modelado Matemático de la Transferencia de Calor del Proceso de Escaldado de Zanahoria (Daucus carota L.)

Effect of Medicinal Plants on Free Radical Scavenging: Herb-Herb Interactions

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