OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS

Journal of Food Process Engineering - Tập 32 Số 4 - Trang 587-605 - 2009
U. S. Shivhare1, Mahesh Gupta2, Santanu Basu1, G.S.V. Raghavan3
1Department of Chemical Engineering & TechnologyPanjab UniversityChandigarh-160 014, India
2Defence Food Research LaboratorySiddarthanagar, Mysore 570 011, India
3Department of Agricultural and Biosystems EngineeringMcGill UniversitySte Anne de Bellevue, H9X 3V9, Quebec, Canada

Tóm tắt

ABSTRACT Investigations were carried out to study the effects of selected blanching treatments on the quality of carrots over a temperature range of 80–100C. The blanching treatments selected were steam, water, 0.05 N acetic acid solution and 0.2% calcium chloride solution. These blanching treatments were evaluated with respect to the inactivation time of peroxidase (POD) and catalase, and the process was optimized on the basis of the maximum yield of carrot juice and minimum loss of vitamin C andβ‐carotene. The most effective blanching treatment was 5 min in hot water at 95C. At this time–temperature combination, POD and catalase were completely inactivated and the yield of carrot juice and vitamin C andβ‐carotene contents were found to be 55%, 8.192 mg/100 g and 3.18 mg/100 g, respectively. The kinetics of thermal inactivation of POD in carrot juice using various enzyme inactivation models available in the literature was critically evaluated. The Weibull distribution model provided a good description of the kinetics of the inactivation of POD in carrot juice over the temperature range of 80–100C.PRACTICAL APPLICATIONSBlanching is an important unit operation before processing fruits and vegetables for freezing, pureeing or dehydration. The findings of this study would be useful in determining the process parameters for blanching carrots with maximal retention of nutrients. The enzyme residual activity curve indicates the destructive effect of heat on the affected enzymes. A successful modeling will enable the processors to modulate their process according to different time–temperature combinations.

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Journal of Food Process Engineering

Tập 32 Số 4

587-605

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