JURNAL BLANCHING PDF

January 2, 2020 By:

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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Keywords anthocyanins, blanching; citric acid; dioscorea; polyphenols. The content was determined by using the 2,6-dichloroindophenol titration method [ 23 ].

The measurements were carried out on 5 apple slice samples for each FD method and the average values were taken for analysis. Microphotographs from TEM of cell wall and membrane in apple slices before and after hot-water blanching.

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

The measurements were carried out in triplicate and the averages are reported. To quantify the difference in the structure of dried samples, the porosity in jufnal structure was determined. The juice was added with sugar ratio 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.

Porosity of freeze-dried samples in 3 freeze-drying methods. This study aims to find the physicochemical properties of orange sweet potato flour.

Journal of Food Quality

Kimia Pangan Dan Gizi. FD apple slices products are available throughout the world market. Journal of Food Quality.

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During the VF treatment, water on the surface and in the tissue of apple jurnla evaporated quickly due to exposing to specific vacuum conditions, which resulted in an apparent mass loss and a rapid decrease in the materials temperature [ 2526 ].

But in practice, conventional freeze-drying process is characterized by many disadvantages including complicated process steps, large space occupation, huge equipment investment, frequent materials transferring, long drying time, and high production cost, which greatly reduced economic competitiveness of FD products.

Blanched white saffron then was grated, manually pressed with filter cloth to get white saffron juice.

The reason why the color difference occurred was very complicated and might be attributed to the comprehensive difference in porosity, density, and other physical properties, activity of oxidation or residual-enzyme browning, and so on.

Email the author Login required. Jurnal Pangan dan Agroindustri. User Username Password Remember me. The porosity of the dried sample was calculated as follows: The removed heat either from the material trays or from the plates due to the temperature difference before and after the VF treatment was absorbed mostly by the latent heat of water evaporation from apple samples.

This method was an CFD process. For example, materials after blanching 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.

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Email this article Login required. The freezing time of the Jurnla and PF treatment was set as 0. 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.

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African Journal of Biotechnology

Abstract 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. The RR was calculated according to the following formula: The processing time was the sum of freezing time and FD time. The vacuum condition is maintained by the vacuum pump.

However, problems in flour processing such as color change, jufnal of the material, especially in the use of jurhal C for a long time blanching.

The materials are then transferred into freezing unit and FD unit. Among the color parameters, expresses the brightness of sample, a higher value of means brighter color; and with decreasing value indicate red to green and yellow to blue, respectively; shows the color change compared to the original fresh samples.

In blanvhing penetration test, hardness was defined as the maximum force required for puncturing the apple slice. Mass loss was an inevitable phenomenon for either the VF treatment or the PF treatment.