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.
The measurements of mass loss and frozen temperature were carried out in triplicate for each processing method and the average values were taken for analysis. Apple samples with hot-water pretreatment were performed with plate freezing treatment and freeze-drying process. The total color difference was used to characterize the variation of in products color during processing by applying the following equation: The measurements were conducted 5 times for the same apple slice sample and the average values were taken for analysis.
Before HWB pretreatment, cell wall and membrane were tightly bonded with each other, and the cell membrane was thick, intact, and continuous in shape and dimension. Tepung Singkong SNI The water vapor flowed into the clod trap and was condensed on the refrigeration coils. The inevitable foreign heat transmission might undermine the apparent difference of frozen temperature of apple samples caused by different mass loss.
The prepared apple slices samples in Section 2.
The measurements were blanchng out on 5 apple slice samples for each FD method and the average values were taken for analysis. Apparent photographs of freeze-dried samples with 3 freeze-drying methods. Jurnal Pangan dan Industri. The freezing time of the VF and PF treatment was set as 0. The specific objectives were to know the effect of temperature and blanching time on blabching linoleic acid oxidation.
HWB pretreatment in the novel progress resulted in lots of desired or acceptable changes to the drying characteristics and product qualities such as FD time, rehydration ratio, shrinkage ratio, apparent colors, and shape. The sample volume was determined by the volumetric displacement method using glass beads with a diameter in the range 0. In order to obtain a successful FD performance, the fresh raw materials were required to be fully frozen and keep frozen temperature below their eutectic temperature.
Article Blabching Abstract views: Moreover, the water loss during vacuum freezing can reduce the subsequent sublimation load and the FD time.
However, problems in flour processing such blnaching color change, degradation of the material, especially in the use of o C for a long time blanching. Institut Pertanian Bogor, Bogor.
VF-FD samples had the lowest SR 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. In addition, apparent photographs of freeze-dried samples were taken with a camera to compare with the SEM photographs.
It was found that mass loss of apple samples at the end of the VF treatment are much higher than that in the PF treatment because they were caused by completely different action principles. Color difference of freeze-dried and rehydrated samples in 3 freeze-drying methods. Microphotographs at magnification from SEM of freeze-dried samples with 3 freeze-drying methods. Apple is one of the most popular fruits worldwide in our life. The materials are then transferred into freezing unit and FD unit.
African Journal of Biotechnology
Thus the highest fracture force in VF-FD see Figure 6 was reasonably to be expected by considering the microstructure shrinkage as well as the influence of HWB pretreatment. Kimia Pangan Dan Gizi. How to cite item. 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 ].
Schematic of the vacuum freeze dryer used. The juice was added with sugar ratio Then, measurements of pores area obtained from binarized images were carried out by the Image Pro-Plus software Media Cybernetics, Inc. The authors would like to acknowledge the financial support from the Juranl Natural Science Foundations of China no. View at Google Scholar N. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.
Keywords White saffron syrup; antioxidant; blanching. 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.
The porosity of the dried sample was calculated as follows: This study aimed to provide basic knowledge blaching improving the effect of this NIFD processing and promoting its practical application in fruits and vegetables.
The observed samples were placed on one surface of a two-sided adhesive tape that was fixed to the sample support. Email the author Login required. The main objectives of the current study are to evaluate the effect of HWB on the drying characteristics and product qualities of apple slices dried with the NIFD process, including mass loss and frozen temperature of apple samples at the end of freezing treatment, freezing time, freeze-drying time, rehydration ratio Nlanchingshrinkage ratio SRVitamin C content, color, texture, and microstructure of FD glanching slice.
Vacuum freeze-drying FD has been considered as one of balnching best methods for obtaining dehydrated foods with high quality. 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.
PT Gramedia Pustaka Uta-ma. Abstract Orange sweet potato is one of many tubers as raw materials for food processing diversify.
Pengaruh Blanching terhadap Sifat Antioksidasi Sirup Kunir Putih (Curcuma Mangga Val.) – Neliti
But in practice, conventional freeze-drying process is characterized by many disadvantages including complicated process steps, large space occupation, huge equipment investment, frequent materials blabching, long drying time, and high jugnal cost, which greatly reduced economic competitiveness of FD products.
The porosity of freeze-dried samples in the three methods was shown as Figure Meanwhile, the center temperature of the apple slices was monitored in real time by the control system.
L value has decreased until Introduction Vacuum freeze-drying FD has been considered as one of the best methods for obtaining dehydrated foods with high quality. Besides, microvolume distribution of water in the apple tissue during the VF treatment can directly influence the size of ice crystal and the network pores.