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| Alam, Md. Shafiq; Gupta, Kalika; Khaira, Harjot; Javed, M.. |
| In order to develop dried carrot pomace of high quality, experiments were conducted in completely randomized design (CRD). The carrot pomace was subjected to various blanching pretreatments i.e. water blanching (WB), steam blanching (SB), citric acid blanching (CB) and potassium metabisulphate (KMS) dipping after blanching (WBS). A control sample (untreated, UT) was kept for comparison. The samples were further dried by various drying methods i.e. convective drying (55°C and 65°C), sun drying and solar drying. The 65°C convective dried samples witnessed minimum drying time with higher fiber, total carotenoids, β-carotene content and minimum change in color parameters. Among the blanching pretreatments, the CB pretreatment showed better efficacy in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carrot pomace; Pretreatments; Blanching; Drying; Physicochemical properties. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2541 |
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| VASCONCELOS,Natalia Carvalho Montenegro de; SALGADO,Silvana Magalhães; LIVERA,Alda Verônica Souza; ANDRADE,Samara Alvachian Cardoso de; OLIVEIRA,Michelle Galindo de; STAMFORD,Tânia Lucia Montenegro. |
| AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blanching; Sodium chloride; Calcium chloride; Texture; Glycemic index; Freezing. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561 |
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| Molina Filho,Lucídio; Gonçalves,Ana Karla Rebes; Mauro,Maria Aparecida; Frascareli,Elen Cristina. |
| Moisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 °C was intermediate to types II and III, and at 70 °C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blanching; Pumpkin; Desorption isotherms; Isosteric heat; GAB model. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300025 |
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| Campos,Camila Dalben Madeira; Sato,Ana Carla Kawazoe; Tonon,Renata Valeriano; Hubinger,Míriam Dupas; Cunha,Rosiane Lopes da. |
| The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Averrhoa carambola; Blanching; Osmotic dehydration; Mass transfer. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200023 |
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| Schoeninger,Vanderleia; Coelho,Silvia Renata Machado; Bassinello,Priscila Zaczuk. |
| ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris L.; Canning; Hydration; Blanching. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500780 |
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