The Experts below are selected from a list of 203277 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 enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, A.s. Mujumdar, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, Zhenjiang Gao, A.s. Mujumdar, Zhongli Pan, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
Li-zhen Deng - One of the best experts on this subject based on the ideXlab platform.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, A.s. Mujumdar, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, Zhenjiang Gao, A.s. Mujumdar, Zhongli Pan, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
A.s. Mujumdar - One of the best experts on this subject based on the ideXlab platform.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, A.s. Mujumdar, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, Zhenjiang Gao, A.s. Mujumdar, Zhongli Pan, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
Jinhong Zhao - One of the best experts on this subject based on the ideXlab platform.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, A.s. Mujumdar, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, Zhenjiang Gao, A.s. Mujumdar, Zhongli Pan, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
Zhian Zheng - One of the best experts on this subject based on the ideXlab platform.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, A.s. Mujumdar, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.
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high humidity hot air impingement blanching hhaib enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering Cellular Structure
Food Control, 2019Co-Authors: Li-zhen Deng, Jinhong Zhao, Zhian Zheng, Zhenjiang Gao, A.s. Mujumdar, Zhongli Pan, Hong-wei XiaoAbstract:Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultraStructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of Cellular Structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.