Blanching - Explore the Science & Experts | ideXlab

Scan Science and Technology

Contact Leading Edge Experts & Companies

Blanching

The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform

Hong-wei Xiao – 1st expert on this subject based on the ideXlab platform

  • high humidity hot air impingement Blanching hhaib efficiently inactivates enzymes enhances extraction of phytochemicals and mitigates brown actions of chili pepper
    Food Control, 2020
    Co-Authors: Hui Wang, Qian Zhang, Jun Wang, A S Mujumdar, Xiaoming Fang, Wei Wu, Magdalena Zielinska, Hong-wei Xiao

    Abstract:

    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.

  • recent developments and trends in thermal Blanching a comprehensive review
    Information Processing in Agriculture, 2017
    Co-Authors: Hong-wei Xiao, Arun S Mujumdar, Lizhen Deng, Hamed M Elmashad, Xuhai Yang, Qian Zhang

    Abstract:

    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.

  • Recent developments and trends in thermal Blanching – A comprehensive review
    Information Processing in Agriculture, 2017
    Co-Authors: Hong-wei Xiao, Arun S Mujumdar, Lizhen Deng, Xuhai Yang, Hamed M. El-mashad, Qian Zhang

    Abstract:

    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.

Zhen-jiang Gao – 2nd expert on this subject based on the ideXlab platform

  • The application of superheated steam impingement Blanching (SSIB) in agricultural products processing – A review
    Journal of Food Engineering, 2014
    Co-Authors: Hong-wei Xiao, Jun Wen Bai, Da-wen Sun, Zhen-jiang Gao

    Abstract:

    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 – 3rd expert on this subject based on the ideXlab platform

  • high humidity hot air impingement Blanching hhaib efficiently inactivates enzymes enhances extraction of phytochemicals and mitigates brown actions of chili pepper
    Food Control, 2020
    Co-Authors: Hui Wang, Qian Zhang, Jun Wang, A S Mujumdar, Xiaoming Fang, Wei Wu, Magdalena Zielinska, Hong-wei Xiao

    Abstract:

    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.

  • recent developments and trends in thermal Blanching a comprehensive review
    Information Processing in Agriculture, 2017
    Co-Authors: Hong-wei Xiao, Arun S Mujumdar, Lizhen Deng, Hamed M Elmashad, Xuhai Yang, Qian Zhang

    Abstract:

    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.

  • Recent developments and trends in thermal Blanching – A comprehensive review
    Information Processing in Agriculture, 2017
    Co-Authors: Hong-wei Xiao, Arun S Mujumdar, Lizhen Deng, Xuhai Yang, Hamed M. El-mashad, Qian Zhang

    Abstract:

    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.