JURNAL BLANCHING PDF

More than 27% of total phenolics were lost in blanched refiner. the increasing loss of lycopene and total phenolics during steam blanching could occur when. Keywords: Enzymatic browning, dipping, blanching, coating, preservation. Introduction. Fruit and vegetables have health benefits for consumers, due to their. Abstract. The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated.

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However, to our knowledge there are no available reports on the studies on the NIFD processing technology of apple slices pretreated with HWB. Introduction Vacuum freeze-drying FD has been considered as one of the best methods for obtaining dehydrated foods with high quality.

Pengaruh Blanching terhadap Sifat Antioksidasi Sirup Kunir Putih (Curcuma Mangga Val.)

This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4. The similar results had been reported in some available research publications [ 133334 ]. There were 50 slices of apple in each group. The effect of hot-water blanching HWB on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying NIFD process was investigated by comparing with 3 different FD methods.

Then the samples were removed and drained over a mesh for 30 seconds s and quickly blotted with the paper towels gently in order to eliminate the surface water and then reweighed.

The inevitable foreign heat transmission might undermine the apparent difference of frozen blamching of apple samples caused by different mass loss. Representative apparent photographs and SEM micrographs of freeze-dried samples in the three methods were shown in Figures 8 and 9respectively. For example, materials after blanchinh should be quickly cooled with cold running water, drained with vibratory or centrifugal equipment, frozen with fluidized bed freezer or cold storage, and then dried in vacuum freeze dryer.

However, further investigation should be carried out on the product quality especially how to maximally retain the original shape of freeze-dried samples.

The sample volume was determined by the volumetric displacement method using glass beads with a diameter in the range 0. Apple is one of the most popular fruits worldwide in our life.

Pengaruh Blanching terhadap Sifat Antioksidasi Sirup Kunir Putih (Curcuma Mangga Val.) – Neliti

Additionally, high-temperature blanching itself can relax and soften the apple tissue and undermine the mechanics properties of porous structure in freeze-dried apple slices [ 40 ], which can also contribute to the hardness reduction of dried samples in HWB-VF-FD and HWB-PF-FD. This method was an CFD process. Abstract The research on the effect of blancing on antioxidant properties of white saffron syrup Curcuma mangga Val was conducted.

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And some experiments of fruits and vegetables including apple were performed by this NIFD processing technology [ 910 ]. Hardness of freeze-dried samples in 3 freeze-drying methods. Tuber is commonly made into flour to optimize its uses, however, the anthocyanins undergo significant degradation during processing because of the endogenous polyphenol oxidase activities.

When apple samples were frozen during the PF treatment, a small amount of dehydration also occurred due to the superficial ice sublimation caused by the vapor pressure-temperature environmental interaction [ 2728 ]. Retaining the original shape of the materials is an essential requirement for FD products.

In every processing method, 5 SEM images were taken from the dried apple samples to analyze the pores network structure. This research investigated factors that retain anthocyanins and polyphenols in the purple DA flour as well as its antioxidant capacity. In an effort to reduce drying time, researchers attempted to combine FD with other drying methods including vacuum drying, microwave drying, and osmotic drying, and they had achieved good effect in the laboratories [ 46 ].

Cross-sectional observed samples for scanning electron microscopy SEM analyses were obtained by naturally fracturing the freeze-dried samples with the aiding of instant freezing by liquid nitrogen.

VF-FD samples had the lowest Jyrnal value and the highest hardness value mainly due to its smallest pores size and porosity, most compact and densest structure of the honeycomb network formed during the VF treatment and the subsequent FD process. Theoretically, the mass loss would be closely corresponding to the frozen temperature of samples complying with the principle of conservation of energy during the VF process.

A bright and white appearance of product in HWB-VF-FD is naturally more popular with customers whether for freeze-dried samples or for rehydrated samples.

Orange sweet potato is one of many tubers as raw blanchig for food processing diversify. The possible reason was that better porous structure and higher cell membranes permeability were formed in jurna dried samples in HWB-VF-FD.

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The ambient pressure in the freeze-drying chamber was continuously reduced after starting the vacuum pump; then the liquid water evaporating and freezing happened in apple samples. The pores of the tissue in SEM images were associated with the size and location of ice crystals [ 27 ].

The water evaporation in apple samples during the VF treatment was an intensive and short process of self-dehydration, while no intensive water evaporation happened in the PF treatment because it was performed at atmospheric pressure blancihng using mechanical refrigeration and heat conduction.

In conventional freeze-drying CFD processing line, all the individual steps require independent equipment or facility. In order to simplify the food FD processes and shorten the drying time, we proposed a novel integrated freeze-drying NIFD processing technology based on the principle of vacuum cooling and vacuum freeze dryer [ 910 ]. At the end of the freezing treatments in the above three processing methods, mass loss of apple slice was calculated by using the following formula: The results showed that the antioxidant activity blancjing white saffron syrup blanched at 80 o C for 5 minutes was higher than its activity at o C and for 10 minutes, respectively.

This is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Processing time and FD time in 3 freeze-drying methods. In particular, the leaching of soluble solid during blanching would also reduce rigidity to the cell wall in the tissue and the hardness of dried samples jhrnal 3940 ].

Blacnhing can be attributed to kurnal fact that short-time action of high-temperature blanching generally produces profound changes to the cell microstructure including protoplasm coagulation, water loss and shrinkage of intercellular spaces, plasmolysis, increase in permeability or even disruption of cell membranes, and decrease in bound or hydrophilic capacity of extracellular and jkrnal water [ 29 — 31 ], which definitely contributed to faster water-evaporating speed and higher mass loss in HWB-VF-FD.