The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Hong-wei Xiao - One of the best experts on this subject based on the ideXlab platform.
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high humidity hot air impingement Blanching hhaib efficiently inactivates enzymes enhances extraction of phytochemicals and mitigates brown actions of chili pepper
Food Control, 2020Co-Authors: Hui Wang, Qian Zhang, Jun Wang, A S Mujumdar, Xiaoming Fang, Wei Wu, Magdalena Zielinska, Hong-wei XiaoAbstract:Abstract In current work, high-humidity hot air impingement Blanching (HHAIB) was employed to inactivate peroxidase enzymes (POD) of chili pepper under three independent variables, namely Blanching temperature (105, 110, and 115 °C), relative humidity (20%, 30%, and 40%), and Blanching time (30, 60, and 90 s). Response surface methodology (RSM) was used to optimize the Blanching conditions based on product POD residual activity and browning index. Results indicated that Blanching temperature of 110 °C, relative humidity of 40% and Blanching time of 38 s were the optimum Blanching conditions, which resulted in the minimum POD residual activity (0.52%) and browning index difference (7.09). Validation test showed that the predicted data had good agreement with the experimental data. Results also indicated that compared with the non-blanched samples, the extraction content of ascorbic acid and red pigment from blanched pepper under optimal Blanching conditions increased by 42.85% and 8.20%, respectively. Ultrastructural observations explained why moderate Blanching can promote the extraction of phytochemicals. The findings in current work indicate that HHAIB can efficiently inactivate enzymes, enhance extraction of phytochemicals and at the meantime mitigate brown actions under optimal conditions.
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recent developments and trends in thermal Blanching a comprehensive review
Information Processing in Agriculture, 2017Co-Authors: Hong-wei Xiao, Arun S Mujumdar, Lizhen Deng, Hamed M Elmashad, Xuhai Yang, Qian ZhangAbstract:Abstract Thermal Blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review the current status of thermal Blanching. Firstly, the purposes of Blanching, which include inactivating enzymes, enhancing drying rate and product quality, removing pesticide residues and toxic constituents, expelling air in plant tissues, decreasing microbial load, are examined. Then, the reason to why indicators such as POD and PPO, ascorbic acid, color, and texture are frequently used to evaluate Blanching process is summarized. After that, the principles, applications and limitations of current thermal Blanching methods, which include conventional hot water Blanching, steam Blanching, microwave Blanching, ohmic Blanching, and infrared Blanching are outlined. Finally, future trends are identified and discussed.
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Recent developments and trends in thermal Blanching – A comprehensive review
Information Processing in Agriculture, 2017Co-Authors: Hong-wei Xiao, Arun S Mujumdar, Lizhen Deng, Xuhai Yang, Hamed M. El-mashad, Qian ZhangAbstract:Abstract Thermal Blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review the current status of thermal Blanching. Firstly, the purposes of Blanching, which include inactivating enzymes, enhancing drying rate and product quality, removing pesticide residues and toxic constituents, expelling air in plant tissues, decreasing microbial load, are examined. Then, the reason to why indicators such as POD and PPO, ascorbic acid, color, and texture are frequently used to evaluate Blanching process is summarized. After that, the principles, applications and limitations of current thermal Blanching methods, which include conventional hot water Blanching, steam Blanching, microwave Blanching, ohmic Blanching, and infrared Blanching are outlined. Finally, future trends are identified and discussed.
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effects of various Blanching methods on weight loss enzymes inactivation phytochemical contents antioxidant capacity ultrastructure and drying kinetics of red bell pepper capsicum annuum l
Lwt - Food Science and Technology, 2017Co-Authors: Jun Wang, Xuhai Yang, Qian Zhang, A S Mujumdar, Dong Wang, Jinhong Zhao, Xiaoming Fang, Hong-wei XiaoAbstract:The effects of hot water Blanching (HWB), microwave Blanching (MWB), infrared Blanching (IRB) and high-humidity hot air impingement Blanching (HHAIB) on weight loss, enzyme inactivation (peroxidase, POD and polyphenol oxidase, PPO), characteristic bioactive component contents (red pigments and ascorbic acid), antioxidant capacity (total antioxidant activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity), ultrastructure and drying kinetics of red bell peppers under different Blanching conditions were investiaged. Results showed that the MWB and IRB treatment yielded lower weight loss than HWB and HHAIB. The inactivation of both PPO and POD enzymes was strongly dependent on Blanching temperature and duration and microwave power for microwave Blanching. The peppers treated by MWB, IRB, and HHAIB obtained higher red pigments and ascorbic acid retention, total antioxidant activity and DPPH values compared with the samples blanched by HWB. Ultrastructure analysis verified the difference phytochemical contents among four treatments. All four Blanching treatments enhanced the drying kinetics relative to unblanched peppers. The Weibull distribution model was employed to calculate the moisture effective diffusivity (Deff), which ranged from 1.2688 × 10−10 to 2.8754 × 10−10 m2/s. The current findings not only contribute to a better understanding of different Blanching methods but also provide more data and information for selecting Blanching technologies.
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effect of high humidity hot air impingement Blanching hhaib on drying and quality of red pepper capsicum annuum l
Food Chemistry, 2017Co-Authors: Jun Wang, Arun S Mujumdar, Xuhai Yang, Qian Zhang, Xiaoming Fang, Jingya Qian, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement Blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality attributes of red peppers in terms of surface colour, red pigment content, microstructure and texture were investigated. Results showed that polyphenol oxidase (PPO) residual activity of the samples decreased with increasing Blanching time; it was decreased to 7% after 120 s. A first-order fraction model described PPO inactivation well. Suitable HHAIB time can reduce drying time extensively. Pepper surface colour was influenced by different treatments. In terms of red pigment content, there was no significant difference for Blanching time under 120 s, whereas over Blanching (Blanching time ⩾150 s) can significantly reduce the red pigment content. Microstructure observations indicate that superficial micro-cracks occur, which explain, why HHAIB enhances drying rate. The firmness, hardness, and gumminess of the samples decreased with increase of HHAIB time.
Zhen-jiang Gao - One of the best experts on this subject based on the ideXlab platform.
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The application of superheated steam impingement Blanching (SSIB) in agricultural products processing - A review
Journal of Food Engineering, 2014Co-Authors: Hong-wei Xiao, Jun Wen Bai, Da-wen Sun, Zhen-jiang GaoAbstract:Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes. However, the widely used traditional hot water Blanching has many disadvantages such as nutrients loss during Blanching and pollution caused by waste Blanching water. Therefore to alleviate these problems, the traditional hot water Blanching method should be replaced by new Blanching technologies without using water as the thermal media. Superheated steam impingement Blanching (SSIB) technology combines the advantages of superheated steam and impingement technology, resulting in a rapid, no waste water and efficient process. This paper reviews recent advances in SSIB. The equipment used for SSIB was first presented, then application of SSIB in processing agricultural products including yam slices, sweet potato, grape, sea cucumber, fresh-cut lettuce, and apple quarters were briefly outlined, and finally challenges and opportunities associated with this technology were discussed. © 2014 Elsevier Ltd. All rights reserved.
Qian Zhang - One of the best experts on this subject based on the ideXlab platform.
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high humidity hot air impingement Blanching hhaib efficiently inactivates enzymes enhances extraction of phytochemicals and mitigates brown actions of chili pepper
Food Control, 2020Co-Authors: Hui Wang, Qian Zhang, Jun Wang, A S Mujumdar, Xiaoming Fang, Wei Wu, Magdalena Zielinska, Hong-wei XiaoAbstract:Abstract In current work, high-humidity hot air impingement Blanching (HHAIB) was employed to inactivate peroxidase enzymes (POD) of chili pepper under three independent variables, namely Blanching temperature (105, 110, and 115 °C), relative humidity (20%, 30%, and 40%), and Blanching time (30, 60, and 90 s). Response surface methodology (RSM) was used to optimize the Blanching conditions based on product POD residual activity and browning index. Results indicated that Blanching temperature of 110 °C, relative humidity of 40% and Blanching time of 38 s were the optimum Blanching conditions, which resulted in the minimum POD residual activity (0.52%) and browning index difference (7.09). Validation test showed that the predicted data had good agreement with the experimental data. Results also indicated that compared with the non-blanched samples, the extraction content of ascorbic acid and red pigment from blanched pepper under optimal Blanching conditions increased by 42.85% and 8.20%, respectively. Ultrastructural observations explained why moderate Blanching can promote the extraction of phytochemicals. The findings in current work indicate that HHAIB can efficiently inactivate enzymes, enhance extraction of phytochemicals and at the meantime mitigate brown actions under optimal conditions.
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recent developments and trends in thermal Blanching a comprehensive review
Information Processing in Agriculture, 2017Co-Authors: Hong-wei Xiao, Arun S Mujumdar, Lizhen Deng, Hamed M Elmashad, Xuhai Yang, Qian ZhangAbstract:Abstract Thermal Blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review the current status of thermal Blanching. Firstly, the purposes of Blanching, which include inactivating enzymes, enhancing drying rate and product quality, removing pesticide residues and toxic constituents, expelling air in plant tissues, decreasing microbial load, are examined. Then, the reason to why indicators such as POD and PPO, ascorbic acid, color, and texture are frequently used to evaluate Blanching process is summarized. After that, the principles, applications and limitations of current thermal Blanching methods, which include conventional hot water Blanching, steam Blanching, microwave Blanching, ohmic Blanching, and infrared Blanching are outlined. Finally, future trends are identified and discussed.
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Recent developments and trends in thermal Blanching – A comprehensive review
Information Processing in Agriculture, 2017Co-Authors: Hong-wei Xiao, Arun S Mujumdar, Lizhen Deng, Xuhai Yang, Hamed M. El-mashad, Qian ZhangAbstract:Abstract Thermal Blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review the current status of thermal Blanching. Firstly, the purposes of Blanching, which include inactivating enzymes, enhancing drying rate and product quality, removing pesticide residues and toxic constituents, expelling air in plant tissues, decreasing microbial load, are examined. Then, the reason to why indicators such as POD and PPO, ascorbic acid, color, and texture are frequently used to evaluate Blanching process is summarized. After that, the principles, applications and limitations of current thermal Blanching methods, which include conventional hot water Blanching, steam Blanching, microwave Blanching, ohmic Blanching, and infrared Blanching are outlined. Finally, future trends are identified and discussed.
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effects of various Blanching methods on weight loss enzymes inactivation phytochemical contents antioxidant capacity ultrastructure and drying kinetics of red bell pepper capsicum annuum l
Lwt - Food Science and Technology, 2017Co-Authors: Jun Wang, Xuhai Yang, Qian Zhang, A S Mujumdar, Dong Wang, Jinhong Zhao, Xiaoming Fang, Hong-wei XiaoAbstract:The effects of hot water Blanching (HWB), microwave Blanching (MWB), infrared Blanching (IRB) and high-humidity hot air impingement Blanching (HHAIB) on weight loss, enzyme inactivation (peroxidase, POD and polyphenol oxidase, PPO), characteristic bioactive component contents (red pigments and ascorbic acid), antioxidant capacity (total antioxidant activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity), ultrastructure and drying kinetics of red bell peppers under different Blanching conditions were investiaged. Results showed that the MWB and IRB treatment yielded lower weight loss than HWB and HHAIB. The inactivation of both PPO and POD enzymes was strongly dependent on Blanching temperature and duration and microwave power for microwave Blanching. The peppers treated by MWB, IRB, and HHAIB obtained higher red pigments and ascorbic acid retention, total antioxidant activity and DPPH values compared with the samples blanched by HWB. Ultrastructure analysis verified the difference phytochemical contents among four treatments. All four Blanching treatments enhanced the drying kinetics relative to unblanched peppers. The Weibull distribution model was employed to calculate the moisture effective diffusivity (Deff), which ranged from 1.2688 × 10−10 to 2.8754 × 10−10 m2/s. The current findings not only contribute to a better understanding of different Blanching methods but also provide more data and information for selecting Blanching technologies.
-
effect of high humidity hot air impingement Blanching hhaib on drying and quality of red pepper capsicum annuum l
Food Chemistry, 2017Co-Authors: Jun Wang, Arun S Mujumdar, Xuhai Yang, Qian Zhang, Xiaoming Fang, Jingya Qian, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement Blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality attributes of red peppers in terms of surface colour, red pigment content, microstructure and texture were investigated. Results showed that polyphenol oxidase (PPO) residual activity of the samples decreased with increasing Blanching time; it was decreased to 7% after 120 s. A first-order fraction model described PPO inactivation well. Suitable HHAIB time can reduce drying time extensively. Pepper surface colour was influenced by different treatments. In terms of red pigment content, there was no significant difference for Blanching time under 120 s, whereas over Blanching (Blanching time ⩾150 s) can significantly reduce the red pigment content. Microstructure observations indicate that superficial micro-cracks occur, which explain, why HHAIB enhances drying rate. The firmness, hardness, and gumminess of the samples decreased with increase of HHAIB time.
Da-wen Sun - One of the best experts on this subject based on the ideXlab platform.
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The application of superheated steam impingement Blanching (SSIB) in agricultural products processing - A review
Journal of Food Engineering, 2014Co-Authors: Hong-wei Xiao, Jun Wen Bai, Da-wen Sun, Zhen-jiang GaoAbstract:Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes. However, the widely used traditional hot water Blanching has many disadvantages such as nutrients loss during Blanching and pollution caused by waste Blanching water. Therefore to alleviate these problems, the traditional hot water Blanching method should be replaced by new Blanching technologies without using water as the thermal media. Superheated steam impingement Blanching (SSIB) technology combines the advantages of superheated steam and impingement technology, resulting in a rapid, no waste water and efficient process. This paper reviews recent advances in SSIB. The equipment used for SSIB was first presented, then application of SSIB in processing agricultural products including yam slices, sweet potato, grape, sea cucumber, fresh-cut lettuce, and apple quarters were briefly outlined, and finally challenges and opportunities associated with this technology were discussed. © 2014 Elsevier Ltd. All rights reserved.
Jun Wen Bai - One of the best experts on this subject based on the ideXlab platform.
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The application of superheated steam impingement Blanching (SSIB) in agricultural products processing - A review
Journal of Food Engineering, 2014Co-Authors: Hong-wei Xiao, Jun Wen Bai, Da-wen Sun, Zhen-jiang GaoAbstract:Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes. However, the widely used traditional hot water Blanching has many disadvantages such as nutrients loss during Blanching and pollution caused by waste Blanching water. Therefore to alleviate these problems, the traditional hot water Blanching method should be replaced by new Blanching technologies without using water as the thermal media. Superheated steam impingement Blanching (SSIB) technology combines the advantages of superheated steam and impingement technology, resulting in a rapid, no waste water and efficient process. This paper reviews recent advances in SSIB. The equipment used for SSIB was first presented, then application of SSIB in processing agricultural products including yam slices, sweet potato, grape, sea cucumber, fresh-cut lettuce, and apple quarters were briefly outlined, and finally challenges and opportunities associated with this technology were discussed. © 2014 Elsevier Ltd. All rights reserved.
