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Academic literature on the topic 'Blanching on'

Author: Grafiati
Published: 10 March 2023
Last updated: 11 March 2023

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Journal articles on the topic "Blanching on"

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Collier, M. "Blanching and non-blanching hyperaemia." Journal of Wound Care 8, no. 2 (February 1999): 63–64. http://dx.doi.org/10.12968/jowc.1999.8.2.26350.

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Fadsy, Achyar, Bambang Sukarno Putra, and Ratna Ratna. "Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda." Jurnal Ilmiah Mahasiswa Pertanian 4, no. 1 (February 1, 2019): 588–97. http://dx.doi.org/10.17969/jimfp.v4i1.10204.

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Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik pengeringan serai dapur menggunakan alat pengering Tray Dryer berdasarkan perlakuan blanching yang berbeda untuk produksi bubuk serai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan tanpa blanching, blanching dengan uap, dan blanching dengan air panas. Parameter penelitian meliputi suhu lingkungan, kelembaban udara, kecepatan aliran udara, pengukuran bobot selama pengeringan, pengukuran kadar air selama pengeringan, laju pengeringan, kadar air bubuk serai dapur, rendemen, dan uji organoleptik (aroma dan warna). Uji hedonik dilakukan terhadap 30 orang panelis. Hasil dari penelitian ini menunjukkan bahwa perlakuan tanpa blanching, blanching uap, dan blanching air tidak berpengaruh nyata terhadap kadar air, namun berpengaruh nyata pada rendemen, organoleptik aroma, dan organoleptik warna. Berdasarkan hasil uji lanjut Beda Nyata terkecil (BNt), dapat disimpulkan bahwa perlakuan terbaik didapatkan pada perlakuan blanching dengan uap. Pada perlakuan tersebut diperoleh rendemen sebesar 18,17%, kadar air 8,85%, skor kesukaan terhadap warna 4 (suka) dan skor kesukaan terhadap bau 4 (suka).Characteristic of Lemongrass Drying (Cymbopogon citratus L) Using Try Dryer Based on Different Blanching ProcessAbstract. This study was to examine the characteristics of drying the lemongrass using a Tray Dryer based on different blanching treatments for the production of lemongrass powder. This study used a non-factorial Random Design (RAL) with treatment without blanching, steam blanching, and hot water blanching. Parameter research include ambient temperature, air humidity, air velocity, weight measurement during drying, moisture measurement during drying, drying rate, water content of lemongrass powder, rendement, and organoleptic test (aroma and color). The hedonic test was conducted on 30 panelists. The results of this study showed that blanching treatment, blanching of steam, and water blanching had no significant effect on water content, but had significant effect on yield, organoleptic flavor, and organoleptic color. Based on the results of a further test Significant Difference (LSD), it can be concluded that the best treatment is obtained in the treatment steam blanching. In the treatment obtained rendemen of 18.17%, water content 8.85%, favorite score on color 4 (like) and favorite score of smell 4 (like).
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Quaye, B., A. A. Zebede, F. Amoako-Andoh, R. G. Dadzie, and J. Ampofo-Asiama. "Effect of Hot Water, Steam and Microwave Blanching on Colocasia esculenta Leaves." Agricultural and Food Science Journal of Ghana 14, no. 1 (June 13, 2022): 1406–12. http://dx.doi.org/10.4314/afsjg.v14i1.6.

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Blanching, a pre-processing procedure, is usually carried out to inhibit enzymatic and other reactions which contribute to loss of quality prior to processing of green leafy vegetables. In this work the effect of hot water, steam and microwave blanching on peroxidase inactivation, colour changes, ascorbate degradation and changes in phenolic content of C. esculenta leaves was studied. Hot water and steam blanching were carried out in boiling water and steam, respectively, for 10, 20, 30, 60 and 120 s while microwave blanching was carried out for 5, 10, 15, 20 and 30 s. Peroxidase inactivation was faster in microwave blanched leaves. A 90% inactivation of peroxidase was achieved within 15 s of microwave blanching compared to 120 s and 30 s of hot water and steam blanching, respectively. The highest change in colour (ΔE) and chroma was observed after 20 s of microwave and steam blanching, respectively, although the changes were not significant. All the different blanching techniques resulted in ascorbate degradation, although higher losses were observed with hot water blanching compared to steam and microwave blanching.
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Khaerunnisya, Nida, and Elok Rahmawati. "Pengaruh Metode Blanching pada Proses Pengeringan Cabai." Journal of Food and Culinary 2, no. 1 (June 1, 2019): 27. http://dx.doi.org/10.12928/jfc.v2i1.1569.

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Penelitian ini bertujuan untuk mengetahui pengaruh pengeringan cabai dengan metode blanching, dimana proses blanching bertujuan untuk menonaktifan enzim yang terdapat didalam cabai. Peneletian dilakukan dengan tahapan berbeda yaitu dengan penjemuran langsung,dan melalui proses blanching dengan memberikan campuran larutan Natrium Metabisulfit (Na2S2O5) dan kemudian di blanching dengan beberapa waktu yang berbeda yaitu 3 menit, 7 menit, dan 11 menit. Hasilnya cabai yang melalaui proses blanching memiliki warna, aroma, dan rasa yang lebih baik dari pada cabai yang tidak melalui proses blanching.
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MAHONEY, NOREEN E., LUISA W. CHENG, and JEFFREY D. PALUMBO. "Effect of Blanching on Aflatoxin Contamination and Cross-Contamination of Almonds." Journal of Food Protection 83, no. 12 (July 21, 2020): 2187–92. http://dx.doi.org/10.4315/jfp-20-218.

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ABSTRACT Blanching of almonds was examined for reducing the aflatoxin content of contaminated nuts. Almonds with intact pellicles were spiked with aflatoxin B1 (AFB1) and blanched at 85°C. Following blanching, almond kernels and pellicles contained 20 and 19% of the spiked AFB1, respectively. The blanching water contained an additional 41% of the spiked AFB1. In a separate study, postblanching water was spiked with AFB1 and used for subsequent blanching of uncontaminated almonds. The resulting blanched kernels acquired 3.3% of the AFB1 from the spiked water, demonstrating a low level of cross-contamination from reused contaminated blanching water. The effect of the blanching temperature on partitioning of AFB1 from almonds to blanching water was significant at a 20-ppb spiking level, but not at 100 ppb. AFB1 levels that were unaccounted for in the mass balance of blanching components were presumed to be lost due to binding to water-solubilized almond components and were independent of pH and blanching time. Blanching reduced total aflatoxins in naturally contaminated almonds by 13 to 76%, depending on almond quality, as well as blanching time and temperature. These results indicate that the association between almond components and aflatoxin generated through mold contamination is more complex than in spiking experiments. HIGHLIGHTS
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Lestari, Nunik, Ratnawaty Fadilah, Andi Muhammad Akram Mukhlis, and Samsuar Samsuar. "EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING." Agrika 14, no. 2 (November 25, 2020): 140. http://dx.doi.org/10.31328/ja.v14i2.1619.

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ABSTRAKProses pretreatment sebelum cabai dikeringkan berperan penting untuk menghasilkan cabai kering dengan kualitas lebih baik. Penelitian ini bertujuan untuk melihat efek pretreatment LTLT blanching sebelum proses pengeringan terhadap karakteristik pengeringan dan kualitas cabai kering. Penelitian dilaksanakan dengan 12 perlakuan, yaitu pengeringan dengan pretreatment LTLT blanching pada suhu 60, 70, dan 80 oC masing-masing selama 10, 15, dan 20 menit, lalu pengeringan dengan pretreatment HTST blanching pada suhu 100 oC selama 10 detik, pengeringan tanpa pretreatment blanching di dalam alat pengering ERK, serta pengeringan tanpa pretreatment blanching di bawah sinar matahari secara langsung. Hasil penelitian menunjukkan pengaruh positif pretreatment LTLT blanching dapat mempercepat laju pengeringan, menghasilkan cabai kering dengan kadar air rendah sesuai standar SNI, menghasilkan warna cabai kering yang menarik, serta memiliki kandungan vitamin C lebih tinggi dibanding cabai kering tanpa pretreatment blanching. Secara keseluruhan, perlakuan pretreatment LTLT blanching pada suhu 80 oC selama 20 menit adalah perlakuan terbaik dari penelitian ini dengan kadar air akhir 8.17%, laju pengeringan yang tercepat, kandungan vitamin C sebesar 0.96%, dan warna yang menarik. ABSTRACTThe pretreatment before drying chilies plays an important role to produce better quality of dried chilies. This study aims to determine the pretreatment effect of LTLT blanching before the drying process on the drying characteristics and quality of dried chilies. This research was carried out with 12 treatments, namely drying with LTLT blanching pretreatment at 60, 70, and 80 oC for 10, 15, and 20 minutes respectively, then drying with HTST blanching pretreatment at 100 oC for 10 seconds, drying without pretreatment blanching in the ERK dryer, and drying without pretreatment blanching in direct sunlight. The results show the positive effect of LTLT blanching pretreatment which can accelerate the drying rate, produce dry chilies with low water content according to SNI standards, produce an attractive dried chilies color, and have a higher vitamin C than dried chilies without blanching pretreatment. Overall, pretreatment with LTLT blanching at 80 oC for 20 minutes is the best treatment in this study with a final moisture content of 8.17%, the fastest drying rate, a vitamin C content of 0.96%, and an attractive color.
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Kaseke, Tafadzwa, Umezuruike Linus Opara, and Olaniyi Amos Fawole. "Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil." Molecules 25, no. 11 (May 31, 2020): 2554. http://dx.doi.org/10.3390/molecules25112554.

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This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.
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Sunmonu, M. O., M. M. Odewole, E. O. Ajala, R. O. A. Sani, and A. O. Ogunbiyi. "Effect of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves." Journal of Applied Sciences and Environmental Management 25, no. 2 (April 14, 2021): 183–87. http://dx.doi.org/10.4314/jasem.v25i2.7.

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Various blanching methods were applied to tomatoes and pumpkin leaves (Telfairia occidentalis) to investigate the effect of the different blanching method on some of its nutritional content. The effects of steam and water blanching as a pretreatment on raw tomatoes and pumpkin leaves (control) were investigated in this study using standard methods. For tomatoes, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were;0.48, 68.82mg/100g, 0.88mg/100g, 38.82mg/100g, 0.78mg/100g respectively. 0.45, 69.68mg/100g, 0.58mg/100g, 32.43mg/100g and 0.55mg/100g for water blanched respectively and 0.42, 69.14mg/100g, 0.47mg/100g, 29.66mg/100g, 0.42mg/100g respectively for steam blanching. * For pumpkin leaves, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were; 0.98, 46.82mg/100g, 4.63mg/100g, 60.41mg/100g, 0.89mg/100g respectively. 0.95, 46.73mg/100g, 2.38mg/100g,41.08mg/100g and 0.59mg/100g for water blanched respectively and 0.94, 46.10mg/100g, 1.20mg/100g, 32.16mg/100g, 0.52mg/100g respectively for steam blanching. The results indicate that water and steam blanching significantly reduce the nutritional content. The values of the nutrient were higher in water blanching compared to steam blanching. Keywords: Fruits, vegetable, steam, water, blanching
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Kirana, Titi Mutiara, Harijono Harijono, Teti Estiasih, and Endang Sriwahyuni. "Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)." Journal of Food Research 2, no. 1 (January 24, 2013): 101. http://dx.doi.org/10.5539/jfr.v2n1p101.

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Three blanching methods, namely boiling, steaming, and boiling+sodium bicarbonate, were used to evaluate amino acids contens and score of Moringa leaves under different blanching. Results showed that blanching had a great effect on amino acids and scores of Moringa leaves and their digestibility increased. Different methods of blanching had variable effects on Moringa leaves’ amino acids and digestibility<ins datetime="2012-12-12T14:13" cite="mailto:printer"> </ins>significantly (p&lt;=0.05). Steam blanching Moringa leaves had the highest amino acid content by 31.49%. Results also revealed that under different blanching Moringa leaves at levels of leucine of steam and boil+sodium bicarbonate samples, lysine content of boil and steam blanching are higher than those of<ins datetime="2012-12-12T14:17" cite="mailto:printer"> </ins>FAO/WHO requirement pattern. The in vitro protein digestibility under study ranged from 49.6 to 52.3%.
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Zhou, Chen Wei, Juan Xu, Qing Qing Li, Rui Zhi Wang, Lu Yang, Shan Shan Du, Hui Ruan, and Guo Qing He. "Research on Blanching Pretreatment of Quick Frozen Sword Bean (Canavalia gladiate)." Applied Mechanics and Materials 140 (November 2011): 416–20. http://dx.doi.org/10.4028/www.scientific.net/amm.140.416.

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Quick frozen could preserve the maximum micro-texture and taste quality of vegetables, and blanching pretreatment is primary determinant of quick frozen. In this study, the central composite experimental design and response surface methodology were adopted to derive a statistical model for the effect of blanching pretreatment on the quality of sword bean (Canavalia gladiate), with peroxidase activity as main index. The pretreatment process optimized with response surface methodology was blanching at 96 °C for 1.03 min. Through optimization, a statistical model was established for the relation between blanching temperature, time and peroxidase activity, which would facilitate the prediction of the effects of blanching on the quality of sword bean and could play a guidance role in the blanching pretreatment of many other vegetables.
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Dissertations / Theses on the topic "Blanching on"

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Fakhouri, May O. "Microwave blanching and reheating of foods." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=57010.

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Microwave and water blanching of carrots and sweet potatoes were evaluated with respect to peroxidase inactivation, texture degradation and color changes for obtaining stable frozen stored products. Carrot slices and french fry style sweet potatoes were blanched in a 700 W domestic microwave oven as well as in boiling water for different treatment times. Blanched and unblanched samples were packaged in retort pouches and frozen stored at $-$20$ sp circ$C, and evaluated for peroxidase activity, texture and color before and after blanching, and after 3.5 and/or 7 months frozen storage. Kinetics of peroxidase activity and texture softening due to blanching was described by semi-logarithmic models. All frozen products, except unblanched samples, were of good quality at the end of 7 months storage. Small quality differences were detected in the blanched frozen samples during storage; samples blanched for intermediate times were superior.
Temperature distribution profiles were determined for model foods consisting of a starch gel with different concentrations of protein and fat, as well as commercial frozen and refrigerated prepared foods. Microwave heating of model foods showed considerable nonuniformity in temperature distribution and alarmingly low center temperatures. Prolonged lower power heating or holding after microwave heating did not always elevate center temperatures to safe levels. Addition of protein to the starch gel reduced temperature uniformity and heating rate, while added fat resulted in an opposite trend.
For the commercial foods, center temperatures reached after heating according to manufacturer's instructions were below 70$ sp circ$C indicating some safety concerns. However, longer heating time at lower power levels improved the temperature uniformity as well as the quality and appearance of these foods.
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Duval, Hugo. "Investigation on blanching on cryogenic engines combustion chamber inner liner." Thesis, Châtenay-Malabry, Ecole centrale de Paris, 2014. http://www.theses.fr/2014ECAP0059.

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Les conditions thermodynamiques et cinétiques dans les moteurs cryogéniques sont sévères, en particulier pour la mince paroi interne de la chambre de combustion. Bien que peu résistant mécaniquement, un alliage de cuivre est utilisé pour maximiser les transferts thermiques à travers cette paroi et ainsi améliorer l’efficacité du moteur. Cependant, les fluctuations de concentration et de pression des propergols (tels que l’oxygène ou l’hydrogène liquide) à la surface de la paroi favorisent l’endommagement de l’alliage, en particulier si la paroi n’est pas en permanence couverte d’une pellicule d’hydrogène (barrière contre l’oxydation). Ce phénomène est connu sous le nom de « blanching », qui est la succession de courts cycles d’oxydation et de réduction dues à l’exposition de la paroi de la chambre de combustion aux atmosphères oxydants et réducteurs. Le blanching mène à la diminution de l’épaisseur de la paroi de la chambre, pouvant même conduire à la rupture de la paroi.Les alliages de cuivre peuvent, en fonction de leur composition, apporter une protection à l’oxydation et à la réduction. Comme le cuivre est indispensable grâce à sa conductivité thermique élevée, des éléments d’addition sont souvent ajoutés à l’alliage pour augmenter ses résistances mécaniques et chimiques. Cette étude met en avant les différences de comportement aux cycles d’oxydoréduction de trois matériaux (Cuivre OFHC, et deux alliages Cuivre-Chrome) à des hautes températures. Elle permet de cibler l’endommagement thermochimique qui se produit dans les « vraies » chambres de combustion.Les essais réalisés consistent en l’oxydation et la réduction d’échantillons pendant 40 cycles successifs dans des atmosphères contrôlées à 600, 750 ou 900°C. L’oxydation est obtenue par l’air artificiel (O2+N2) et la réduction est obtenue par l’introduction de monoxyde de carbone. Les différences obtenues entre les échantillons des différents essais peuvent être due à la croissance d’oxydes secondaires, qui ne sont pas réduits pendant la phase de réduction, alors que le cuivre et ses oxydes simples le sont. Les couches d’oxydes doivent être identifies, car leur exploitation pourrait renseigner sur le comportement à l’oxydoréduction des matériaux pendant le blanching. Les analyses RAMAN et MEB confirment bien la présence d’oxydes secondaires sous la couche principale d’oxyde de cuivre, montrant que ce type d’endommagement est probablement lié à la composition des matériaux et de leur comportement à haute température
Conditions in combustion chambers of liquid rocket engines are severe, especially for the inner liner of the chamber wall. The copper alloys used in the thin inner liner of the chamber wall ensure an efficient cooling. However, concentration fluctuations of the propellants such as H2 and O2 on the surface of the inner liner of the chamber wall can lead to a damage of the alloys, especially if the wall is not permanently protected by H2. This phenomenon is known as Blanching, which is a quick redox cyclic, leading to a physical-chemical reduction of the width of the wall, even up to fracture. Copper alloys can - depending on their composition - provide a protection to oxidation and reduction. As copper is mandatory because of its high thermal conductivity, some addition elements are usually used in order to optimize the mechanical and chemical resistance of the alloy. This study shows the differences of the behavior between three copper alloys (OFHC copper and two Copper-Chromium alloys) under oxidation-reduction cycles at 750°C. The experimental investigations aim at assessing blanching in the range of real liquid rocket engines combustion chambers conditions.The performed tests consisted in oxidizing and reducing of samples 40 cycles under controlled atmospheres at 600°C, 750°C or 900°C. Oxidation is obtained by industrial quality air (O2+N2), and reduction by CO as low safety risk replacements for the O2+H2 atmosphere in the engine. The differences between the different conditions may be caused by the growth of secondary copper oxides, which are not reduced during the reduction phases.Oxide layers have to be identified, as their exploitation may lead to a principal understanding of the behavior of the chamber wall material during blanching, and may help to determine oxidation and reduction law parameters. RAMAN and SEM analyses confirm the presence of secondary copper oxide layers below the reduced copper on the surface of the sample
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Schirack, Andriana Vais. "The Effect of Microwave Blanching on the Flavor Attributes of Peanuts." NCSU, 2006. http://www.lib.ncsu.edu/theses/available/etd-07052006-113250/.

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The use of microwave technology as an alternative blanching method for peanuts could potentially reduce energy costs and processing time, and lead to products with better nutrient retention. However, an off-flavor was found in peanuts which were microwave-blanched at high temperatures. As a result, the objective of this research has been to determine the impact of different microwave blanching parameters on the properties of roasted peanuts, and to characterize the off-flavor observed during high-temperature microwave blanching using a descriptive sensory panel and analysis of volatile flavor compounds. The processing parameters best suited for microwave blanching of peanuts were determined based on energy absorbed during processing, internal and surface temperatures, loss in moisture content, and blanchability. The best blanchability resulted from higher process temperatures and lower final moisture content. However, peanuts which reached the highest internal temperatures during blanching also developed an off-flavor, which was characterized by increased intensities of stale/floral and burnt/ashy notes. Solvent extraction / solvent assisted flavor evaporation (SAFE), gas chromatography-olfactometry (GC/O), gas chromatography-mass spectrometry (GC/MS), aroma extract dilution analysis (AEDA), threshold testing, and model systems were used to examine the chemical compounds which may be responsible for this microwave-related off-flavor. Analysis revealed an increased formation of guaiacol, phenylacetaldehyde, and 2,6-dimethylpyrazine in the off-flavored peanuts as compared to a process control, which led to the burnt and stale/floral characteristics noted by descriptive sensory panel. These compounds were only a small fraction of over 200 aroma-active compounds which were found to contribute to roasted peanut flavor using GC/O. This research illustrates the importance of the relative concentrations of the many aroma-active compounds found in peanuts. These findings could aid in training sensory panels to evaluate processing-related off-flavors, because guaiacol and phenylacetaldehyde could be used as chemical standards to define the burnt/ashy and stale/floral off-flavors which can occur during high temperature processing. Through this project, it was determined that it is possible to achieve acceptable blanchability in peanuts using microwave blanching while minimizing the possibility of an off-flavor.
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Clements, Megan Alexander. "Almond Seed Coat, Surface Area, and Kinetics of Removal via Blanching." Thesis, University of California, Davis, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3565492.

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This research aims to provide a more complete understanding of almond seed coats, including microscopic development and structure, the relationship of measurable properties to surface area, and the kinetics of seed coat separation from the underlying almond kernel in response to a range of temperatures.

Immature almond samples of Nonpareil and Padre varieties were microscopically examined in the 16th-20th weeks after flowering (13 through 7 weeks prior to commercial harvest). The highly vacuolate and thin-walled diploid maternal tissues and triploid support tissue that sustain the embryo during development begin to rupture and compress down above a base monolayer of distinctly intact cells to form the mature seed coat. Over the course of blanching, no substantial swelling or dissolution of microscopic tissue layers was visible, however the junction between the base layer of the seed coat and the underlying almond cotyledon moved apart until they were no longer in contact with one another.

Surface areas of Nonpareil, Monterey, and Butte-Padre almonds were measured by manually peeling rehydrated nuts and analyzing images of their seed coats. Ninety-five percent of the 1,545 almonds measured in this study had surface areas between 515.96 mm2-942.24 mm2. Surprisingly, individual dimensions (length, width, and thickness) did not increase with increasing surface area, nor they did scale in proportion to one other. An empirical model was created to predict surface area (r2=0.74), which depends on the almond variety, as well as length, width, and mass after rehydration.

The progression of blanching was examined by quantifying the degree of seed coat separation at dozens of intermediate time-points during the blanching process, using this empirical model. Experimental temperatures were 70°C, 80°C, 90°C, and 100°C; at each temperature, seed coat separation occurred in a sigmoidal logarithmic fashion. Rates of blanching were calculated using non-linear two-parametric regression. Rates of blanching at 100°C and 90°C were not significantly different, however, blanching rates decreased semi-logarithmically with decreasing blanching temperature between 70°C and 90°C. D-values representing 90% seed coat separation were calculated as 30 seconds at 100°C, 35 seconds at 90°C, 120 seconds at 80°C, and 443 seconds at 70°C. From these, a z value for decimal reduction times between 70°C and 90°C was calculated at 18.48C degrees.

The novel empirical model for surface area could be used to improve the accuracy of mass transfer and energetic transfer calculations in almond processing. Quantifying the rate of seed coat separation could be used to explore any aspect of almond physiology dependent on or resultant from seed coat integrity, such as germination, rehydration kinetics, processing damage, or blanching efficacy. It could also potentially be used to compare the relative blanching propensity of different almond varieties, as well as evaluating the impact on skin separation of various growing, harvesting, and processing conditions. D- and z values characterizing the almond blanching process may be useful in optimizing almond processing conditions to reduce the chances of accidental seed coat separation, or to more efficiently achieve it.

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Varnalis, Angelos. "Dehydration of potato cubes using puffing as an intermediate step." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325216.

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Santhanam, Menon Abhay. "Effects of blanching and drying on the production of polyphenols rich cocoa beans and product quality." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43219/.

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The high potential of health beneficial polyphenols and antioxidants in cocoa beans has been a major topic for research in recent years. The large-scale application of cocoa beans for health beneficial compounds is relatively unexplored and it needs to be widely utilized by pharmaceutical and nutraceutical industries. Processing methods such as fermentation and drying are major deterrents for recovering high polyphenols in cocoa beans. Hence, it was the intention of this work to introduce the application of hot water blanching pre-treatment and various drying methods for producing polyphenols rich cocoa beans by using unfermented beans. The studies incorporated the application of various drying methods such as oven, adsorption, vacuum, freeze and sun drying methods on cocoa beans. The studies compared the ability of these drying methods to preserve the bioactive capacities namely, total polyphenolic contents and antioxidants activity after hot water blanching. The potential of adsorption, vacuum and freeze drying methods for recovering high polyphenols content are useful in comparing it with the conventional cocoa drying methods such as oven and sun drying methods. For the studies on oven drying of cocoa beans, the drying parameters (T= 60°C, 70°C and 80°C) used were similar to the conventional hot air drying parameters used in industries. The total polyphenolic contents of fermented cocoa beans dried at 70°C was found to be the highest. The polyphenols degradation kinetics for oven drying method of cocoa beans was determined using first-order reaction kinetics model based on various drying temperatures and durations of drying. The studies on drying kinetics of fresh cocoa beans dried using oven, vacuum, adsorption and sun drying methods were successfully analysed. It was found that adsorption drying and vacuum drying methods dried cocoa beans faster than oven and sun drying methods. Two respective falling rate periods were recorded by adsorption and vacuum drying. The effective diffusivities were determined and were found to be in accordance to that of published literatures. Hot water blanching pre-treatment were performed for fresh and fermented cocoa beans (whole beans and half cut). Blanching pre-treatment method was found to show significantly higher total polyphenolic contents when compared with unblanched cocoa samples. The optimal blanching parameter (90°C for 5 min) obtained for fresh beans were subsequently used for experiments involving fresh cocoa beans. The total polyphenolic contents and antioxidant activity of blanched and unblanched cocoa beans were analysed. Results showed that both adsorption and vacuum drying methods showed high recovery of polyphenolic compounds and antioxidants on comparison with freeze dried cocoa samples, which was used as a benchmark in quality analysis of food products. High polyphenols contents were achieved after the blanching and drying treatments and were noted to be significantly higher on comparison with published literatures. Sensory analysis of both blanched and unblanched cocoa beans were analysed after drying using various drying methods. The results for unfermented cocoa beans showed high astringency flavour attributes which further confirmed the high contents of polyphenols in cocoa beans. The cocoa and acidic flavour attributes were recorded to be less owing to the unfermented nature of cocoa beans. The results obtained provides a gateway towards the use of advanced drying technology in cocoa industry. The potential of blanching pre-treatment to mediate high recovery of cocoa polyphenols after drying has been proven through this work. The processing methods used in the current study can be implemented in on-farm cocoa processing, making it a more sustainable farming option.
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Lo, Chun-Min. "The effect of blanching and freezing on the distribution and changes of pectic substances in carrots /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9999306.

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Puwastien, P. "Effects of blanching, soaking and germination on the properties of ? winged bean seeds [Psophocarpus tetragonolobus (L.) DC]." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.353475.

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Meyer, Eric. "A critical evaluation of the human skin blanching assay and comparative bioavailability studies on topical corticosteroid preparations." Thesis, Rhodes University, 1989. http://hdl.handle.net/10962/d1001464.

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Several aspects of the human skin blanching assay were evaluated in an attempt to suggest improvements in the methodology of this assay. Three trials were performed in the unoccluded application mode, using two proprietary creams containing 0,1% betamethasone (as the 17-valerate). Preliminary observations of the influence of ambient temperature and relative humidity on the blanching response did not allow definite conclusions to be drawn. Studies on the number of observers required for reliable results of comparative blanching indicated that at least two trained observers should be employed. Analyses of the results of individual volunteers demonstrated the expected biological variability, and suggest that subjects selected for trials should represent a range of blanching responses. No sex-related differences in blanching responses were found, and both arms exhibited similar sensitivity to corticosteroids. Retrospective analysis of 95 040 observations of blanching responses showed that in the unoccluded application mode blanching is lowest close to the wrist, and in the occluded mode blanching is lowest close to the elbow. Studies on the method of transportation of Betnovate preparations suggest that topical formulations should not be exposed to temperature extremes during transportation. It is proposed that patients should not transport topical formulations in the holds of ships or aircraft, and that exporters and manufacturers should make use of special transportation and storage conditions. In a study of ten topical formulations from three countries it was found that there was no trend of products from one country consistently exhibiting superior blanching to products from the other two countries, or products from one country consistently exhibiting the lowest degree of blanching, although considerable differences in blanching responses were found in some cases. Interpretation of the results of these studies demonstrated the importance of employing a combination of statistical analyses, blanching profiles and AUC values when drawing conclusions regarding comparative bioavailability. A study of the blanching profiles of Betnovate cream included in all 16 trials performed during this work indicated that this preparation behaved in a similar fashion during all trials, thereby giving credence to the results of the trials
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Sensoy, Ilkay. "Ohmic and moderate electric field treatment of foods : studies on heat transfer modelling, blanching, drying, rehydration and extraction /." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu148640254459058.

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Books on the topic "Blanching on"

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Burnstock, Aviva. Blanching painting. [Surrey?: Association of British Picture Restorers, 1990.

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Richter Reis, Felipe, ed. New Perspectives on Food Blanching. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-48665-9.

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Key, Technology Inc. Forced convection steam blanching reduces energy consumption and waste production. Walla Walla, WA: Key Technology, Inc., 1999.

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Robert, Wood, and Training Agency, eds. Boning, blanching and backtacking: Assessing performance in the workplace : report prepared for the Training Agency. Sheffield: Employment Department Group, 1989.

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Fischborn, Cynthia. Easy microwave preserving: The shortcut way to jams, jellies, fruits, sauces, pickles, chutneys, relishes, salsas, blanching vegetables, drying herbs, and special extras! Portland, OR: Culinary Arts Ltd., 1988.

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Tania, Duvergne, Sadao Amy, Bordowitz Gregg, Archibald Sasha, and Visual AIDS (Organization), eds. Robert Blanchon. New York: Visual AIDS, 2006.

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Secrets blanchis. Trois-Rivières, Québec: Écrits des Forges, 2003.

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Blanchie: Recit troué. Sudbury, Ont: Prise de parole, 2008.

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Berger, Claude. Blanchir Vichy: En attendant Papon. Paris: Editions Wern, 1997.

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Dupuis, Marie-Christine. Finance criminelle: Comment le crime organisé blanchit l'argent sale. Paris: Presses universitaires de France, 1998.

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Book chapters on the topic "Blanching on"

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Heldman, Dennis R., and Richard W. Hartel. "Pasteurization and Blanching." In Principles of Food Processing, 34–54. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6093-7_3.

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Heldman, Dennis R., and Richard W. Hartel. "Pasteurization and Blanching." In Principles of Food Processing, 34–54. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-2091-7_3.

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Richter Reis, Felipe. "Novel Blanching Techniques." In New Perspectives on Food Blanching, 137–54. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_7.

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Fernandes, Fabiano A. N., and Sueli Rodrigues. "Osmotic Dehydration and Blanching." In Ultrasound in Food Processing, 311–28. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118964156.ch11.

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Dagostin, João Luiz Andreotti. "Blanching as an Acrylamide Mitigation Technique." In New Perspectives on Food Blanching, 95–122. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_5.

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Richter Reis, Felipe. "Introduction." In New Perspectives on Food Blanching, 1–5. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_1.

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Richter Reis, Felipe. "Effect of Blanching on Food Physical, Chemical, and Sensory Quality." In New Perspectives on Food Blanching, 7–48. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_2.

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Demczuk Junior, Bogdan. "Effect of Blanching on Food Bioactive Compounds." In New Perspectives on Food Blanching, 49–60. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_3.

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Dagostin, João Luiz Andreotti. "Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms." In New Perspectives on Food Blanching, 61–94. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_4.

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Richter Reis, Felipe. "Impact of Blanching on the Performance of Subsequent Drying." In New Perspectives on Food Blanching, 123–36. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_6.

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Conference papers on the topic "Blanching on"

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Yang, Pei, Dan Huang, Sisi Lv, Ruiqi Wang, S. A. Sherif, and Wei Li. "Sun Drying and Far-Infrared Drying Characteristics of Lily." In ASME 2021 Heat Transfer Summer Conference collocated with the ASME 2021 15th International Conference on Energy Sustainability. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/ht2021-63541.

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Abstract The sun drying and far-infrared drying characteristics of lily were experimentally investigated. Fresh lily was blanched and treated with boiling water at 100 °C before drying. The effects of blanching time, drying method and drying temperature on drying rate, nutrient contents (total phenol, total flavonoid and starch contents), hardness and color were analyzed. The results showed that fresh lily without blanching pretreatment had deep browning color, wrinkled skin and long drying time under any drying temperature and drying method. However, the drying rate of samples with blanching pretreatment was significantly increased and the drying time was shortened. The drying rate of solar drying was much lower than that of infrared drying, however the drying quality is better. With the increase of blanching time, the browning degree and the nutrient contents under both drying methods were reduced, while the foaming rate was increased. The hardness after solar drying was moderate, while the hardness of far-infrared drying gradually increased with the increase of drying temperature. The blanching time of 4–6 min was the ideal pretreatment time. Under this pretreatment time, a sample with fair color and moderate hardness and nutrient contents can be obtained under the far-infrared drying temperature of 60–90 °C. The far-infrared drying was more suitable than the sun drying and the most suitable drying process was as follows: fresh lilies were blanched at 100 °C for 5 minutes, and then dried at 70°C for 7.5 hours.
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Jung D So, Gun Hoi Kim, and Jin W Cho. "Physical Characteristics of green Rice for Blanching and Consideration on Development of Mechanical Steam Blanching System." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23529.

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Srzednicki, George, Qixin Li, and Robert H. Driscoll. "Effects of different drying conditions on curcumin concentration in turmeric." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7247.

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Turmeric (Curcuma longa), belongs to Zingiberaceae family. The rhizomes contain bioactive compounds of the curcuminoids group (natural phenols). They are used in food and pharmaceutical industry. The aim of this research was to acquire dried turmeric with high total curcumin content. In this study, optimum turmeric drying conditions and new extraction techniques were explored. Fresh turmeric samples were subjected to constant vs changing drying air temperatures and pre-treatment (blanching). Changing drying air temperature and use of non-blanched turmeric slices resulted in the highest concentration of curcumin. Ultrasonic extraction instead of soxhlet extraction improved the extraction efficiency and decreased extraction time. Keywords: Turmeric, Curcumin; Drying; Blanching; Extraction
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Desai, P., C. Yale, D. Herath, and J. Tobin. "G477(P) Non-blanching rash: thinking outside the box." In Royal College of Paediatrics and Child Health, Abstracts of the Annual Conference, 13–15 March 2018, SEC, Glasgow, Children First – Ethics, Morality and Advocacy in Childhood, The Journal of the Royal College of Paediatrics and Child Health. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2018. http://dx.doi.org/10.1136/archdischild-2018-rcpch.465.

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Akio Tagawa, Takahiro Orikasa, Takashi Shibata, Yukiharu Ogawa, and Satoshi Murata. "Application of the Microwave to Blanching and Drying of Vegetables." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.24681.

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Nilsson, Gert E., and Martin J. Leahy. "Tissue viability imaging for quantification of skin erythema and blanching." In BiOS, edited by Valery V. Tuchin, Donald D. Duncan, and Kirill V. Larin. SPIE, 2010. http://dx.doi.org/10.1117/12.843781.

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Takeno, Takeo, Azuma Okamoto, Mitsuyoshi Horikawa, Toshifumi Uetake, and Mitsumasa Sugawara. "Three-layered traceability system supporting both blanching and assembly process." In 2005 IEEE International Technology Management Conference (ICE). IEEE, 2005. http://dx.doi.org/10.1109/itmc.2005.7461288.

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Meng, Xiangren, and Hengpeng Wang. "Research on Asparagus Quality Improvement by Optimum Blanching Medium of Asparagus." In International Conference on Advances in Energy, Environment and Chemical Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/aeece-15.2015.85.

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Nguyen, Thi-Thuy-Dung, Duong-My-Chi Truong, Phong-Binh Nguyen, Quoc-Duy Nguyen, and Thi-Van-Linh Nguyen. "Effects of blanching on some quality characteristics of sprouted-dried peanuts." In II INTERNATIONAL SCIENTIFIC FORUM ON COMPUTER AND ENERGY SCIENCES (WFCES-II 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0099669.

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Jacques, Steven L., John A. Viator, and Guenther Paltauf. "Optoacoustic imaging of tissue blanching during photodynamic therapy of esophageal cancer." In BiOS 2000 The International Symposium on Biomedical Optics, edited by Alexander A. Oraevsky. SPIE, 2000. http://dx.doi.org/10.1117/12.386337.

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