Whirling bed blanching of potato cubes and its effects on product quality

Mukherjee, Siddhartha; Chattopadhyay, P. K.

doi:10.1016/j.jfoodeng.2005.09.001

Cited by 72 publications

(47 citation statements)

References 21 publications

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“…Blanching is a thermal process intended to irreversibly inactivate enzymes relating to vegetable deterioration, and is one of the most effective methods for preserving fruit and vegetables. As a result, the heat transfer and kinetics of thermal inactivation of enzymes in potato blanching has been studied and reported in detail by many researchers (Arroqui, Rumsey, Lopez, & Virseda, 2002;Gonzá lez-Martínez, Ahrné , Gekas, & Sjö holm, 2004;Mukherjee & Chattopadhyay, 2007).…”

Section: Introductionmentioning

confidence: 99%

Blanching of potato with superheated steam and hot water spray

Sotome

Takenaka

Koseki

et al. 2009

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Blanching of potato with superheated steam and hot water spray

Sotome

Takenaka

Koseki

et al. 2009

LWT - Food Science and Technology

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“…However, there was also loss of soluble components of dry substance, which leaked from surrounding tissue into the water. Mukherjee and Chattopadhyay (2007) observed a similar relationship while blanching potatoes but only in the case of a rotational blanching method. Blanching in water and water vapor caused a decrease of moisture only at a certain blanching time and then increased.…”

Section: Resultsmentioning

confidence: 69%

“…The changes which are created in the blanched material depend on the time duration, temperature, and the method of blanching (Mukherjee and Chattopadhyay 2007) as well as on the variety, maturity, and size of the corn cob (Azanza et al 1994).…”

Section: Introductionmentioning

confidence: 99%

Effects of Blanching on Some Physical Properties and Processing Recovery of Sweet Corn Cobs

Szymanek

2009

Food Bioprocess Technol

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The effects of the blanching process of sweet corn on shearing stress, shearing energy, and processing recovery of kernels as well as weight and dry substance of kernels and cobs were studied. Sweet corn cobs were blanched in water, where blanching time ranged from 2 to 8 min and temperature ranged from 75 to 100°C. Nonblanched cobs (fresh cobs) were used as control samples. It was found that all analyzed variables were significantly affected by blanching time and temperature. The average values of all analyzed variables, except moisture which decreased, increased with increasing of the blanching time and temperature. Changing the blanching time and temperature affected the dry substance of kernels and cobs, kernel and cob mass, recovery processing by increasing it, as well as the average values of shearing stress and shearing energy by decreasing them.

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“…In addition, a quicker loss of firmness of the vegetable tissue contributed to the loss of solutes (Anderson et al, 1994). Mukherjee and Chattopadhyay (2007) mentioned that during the blanching of potatoes in the form of cubes in hot water at 93 and 100 ºC for 3 minutes, the loss of reducing sugars was 51 and 54%, respectively. Pedreschi et al (2009) blanched potatoes cut into 2.5mm thick disks at temperatures of 60, 75 and 90 o C, and showed losses of reducing sugars of 61.7, 80 and 84%, respectively, in 120 minutes.…”

Section: Dissolution Of Inulin Glucose and Fructose From Yaconmentioning

confidence: 99%

Yacon Inulin Leaching During Hot Water Blanching

2015

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Yacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature -time conditions are correctly employed. The aim of this study was to determine the leaching of the sugars inulin, glucose and fructose, present in yacon roots, during hot water blanching under different time/temperature conditions. The samples were cleaned and peeled and cut into geometric forms of 1.75 ± 0.35 mm thick disks. A complete factorial experimental design was used, and the treatments of the samples were compared using the Tukey test. The results indicated that the time and temperature were significant in the dissolution of the sugars. The lowest inulin losses occurred at temperatures and times lower than 60 ºC and 3 minutes. For all temperatures, the lowest glucose and fructose losses were obtained at time lower than 3 and 5 minutes, respectively. Index terms:Glucose; fructose; prebiotic; response surface. RESUMOAs raízes de yacon contém inulina, o qual possui propriedade prebiótica e pode ser usado como substituto de sacarose ou gordura. Entretanto, a inulina é solúvel em água. As perdas desse nutriente durante o branqueamento são causadas, principalmente, por difusão ou lixiviação, o qual pode ser diminuído se as condições de tempo e temperatura são corretamente empregadas. Objetivou-se neste trabalho, foi estudar a lixiviação, durante o branqueamento em água quente em diferentes condições de tempo e temperatura, dos açúcares inulina, glicose e frutose presentes na raiz do yacon. As amostras foram previamente limpas, descascadas e cortadas na forma geométrica de disco de 1,75 ± 0,35 milímetros de espessura. Os resultados indicaram que o tempo e a temperatura foram significativos na dissolução dos açúcares. As menores perdas de inulina ocorreram à temperaturas e tempos menores que 60 ºC e 3 minutos, respectivamente, enquanto que as menores perdas de glicose e frutose, para todas as temperaturas, foram obtidas para tempos menores que 3 e 5 minutos, respectivamente.Termos para indexação: Glicose; frutose; prebiótico; superfície de resposta.

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Whirling bed blanching of potato cubes and its effects on product quality

Cited by 72 publications

References 21 publications

Blanching of potato with superheated steam and hot water spray

Blanching of potato with superheated steam and hot water spray

Effects of Blanching on Some Physical Properties and Processing Recovery of Sweet Corn Cobs

Yacon Inulin Leaching During Hot Water Blanching

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