Investigation of radio frequency heating as a dry-blanching method for carrot cubes
| Autor: | Yanyun Zhao, Jin Yue, Shunshan Jiao, Hangjin Zhang, Chuting Gong, Yubin Miao |
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| Rok vydání: | 2019 |
| Předmět: |
Materials science
Blanching 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine Point of delivery Electrode Dielectric heating 030221 ophthalmology & optometry Radio frequency Texture (crystalline) Composite material Food Science |
| Zdroj: | Journal of Food Engineering. 245:53-56 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2018.10.004 |
| Popis: | Radio frequency (RF) heating was investigated as a novel dry-blanching method for carrot cubes in this study. RF heating uniformity and effectiveness for inactivating peroxidase (POD) in carrot cubes were evaluated along with carrot quality (texture, color and vitamin C (Vc) content) after blanching. Results showed that RF heating uniformity increased with increasing RF electrode gap, and was affected by container shape and size, in which carrot cubes filled in cylinder shape container had better RF heating uniformity than that in rectangle container. Besides, POD activity of carrot cubes was reduced by 90–95% after RF blanching for 3.0–7.0 min at different electrode gaps (8.0–8.6 cm). RF dry-blanching maintained hardness, redness and Vc content of carrots cubes much better than hot water blanching. This study indicated that RF heating is an effective dry-blanching method for carrot cubes. |
| Databáze: | OpenAIRE |
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