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Collier, M. « Blanching and non-blanching hyperaemia ». Journal of Wound Care 8, no 2 (février 1999) : 63–64. http://dx.doi.org/10.12968/jowc.1999.8.2.26350.
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Fadsy, Achyar, Bambang Sukarno Putra et Ratna Ratna. « Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda ». Jurnal Ilmiah Mahasiswa Pertanian 4, no 1 (1 février 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 et 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 (13 juin 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, et Elok Rahmawati. « Pengaruh Metode Blanching pada Proses Pengeringan Cabai ». Journal of Food and Culinary 2, no 1 (1 juin 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 et JEFFREY D. PALUMBO. « Effect of Blanching on Aflatoxin Contamination and Cross-Contamination of Almonds ». Journal of Food Protection 83, no 12 (21 juillet 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 et Samsuar Samsuar. « EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING ». Agrika 14, no 2 (25 novembre 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 et Olaniyi Amos Fawole. « Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil ». Molecules 25, no 11 (31 mai 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 et 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 (14 avril 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 et Endang Sriwahyuni. « Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera) ». Journal of Food Research 2, no 1 (24 janvier 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<=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 et Guo Qing He. « Research on Blanching Pretreatment of Quick Frozen Sword Bean (Canavalia gladiate) ». Applied Mechanics and Materials 140 (novembre 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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Aprilia, Anisa, Andi Eko Wiyono et Andrew Setiawan Rusdianto. « Karakteristik Ekstrak Etanol Pigmen Buah Naga Merah (Hylocereus Polyrhizus) Dengan Perlakuan Blanching ». JOFE : Journal of Food Engineering 1, no 1 (21 janvier 2022) : 8–18. http://dx.doi.org/10.25047/jofe.v1i1.3074.
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Red dragon fruit contains anthocyanins which act as natural dyes with a purplish red color. The purpose of this study was to determine the characteristics of red dragon fruit as a raw material for natural coloring pigments and to determine the effect of blanching on the characteristics of the red dragon fruit pigment ethanol extract. The study was conducted using a laboratory experimental method using a completely randomized design (RAL) with a single factor, namely blanching time. The blanching time is denoted by 1 (0 minutes), 2 (3 minutes), 3 (5 minutes) and 4 (7 minutes). Data from research results related to red dragon fruit are presented in tables and analyzed descriptively, while data from ethanol extract of red dragon fruit pigments were analyzed by linear regression analysis. The results showed that the pH of the raw material characteristics was highest in the fresh treatment and the lowest in the blanching treatment. The results of the highest lightness, redness and yellowness were obtained in the blanching, blanching and fresh treatments, respectively. While the lowest values were in the fresh, fresh and blanching treatments. The highest total dissolved solids yield was in the fresh treatment and the lowest was in the blanching treatment. Blanching treatment has an effect on yield, reddish color, total dissolved solids and has no effect on pH, color intensity and color lightness.
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Behera, Gitatanjali, Kalpana Rayagaguru et Prakash Nayak. « Effect of Microwave Blanching on Slice Thickness and Quality Analysis of Star Fruit ». Current Research in Nutrition and Food Science Journal 5, no 3 (18 décembre 2017) : 274–81. http://dx.doi.org/10.12944/crnfsj.5.3.12.
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Star fruit (Averrhoa carambola L.) is one of the underutilized tropical fruits and is a good source of vitamins and minerals. Peroxidase (POD) is the most heat stable enzyme which is used as an indicator for adequacy of blanching process. Blanching is a prerequisite for the preservation of fruits and vegetables. Hot water blanching is having disadvantages like wastewater production and loss of valuable nutrients by leaching. Microwave blanching is one of the emerging and clean technology which seems to provide a better nutrient retention due to shorter heating time and zero wastewater production. Therefore, the present investigation was carried out to identify a suitable blanching method (hot water blanching and microwave blanching) for different slice thickness (5, 10 and 15 mm) of star fruit that ensures enzyme inactivation and maximum retention of therapeutic value (ascorbic acid and oxalic acid). It was observed that blanching at 600, 480, 240 and 120 W power level for a slice thickness of 5, 10 and 15 mm required blanching time of 30-60 s, 40-70 s, 60-80 s, 80-150 s and 300-720 s respectively. For a given slice thickness, the moisture content of samples decreased with increase in power level. The moisture content was reduced to 84-88% w.b. from an initial value of 90% w.b. depending on power level and blanching time combinations. At the same time, the oxalic acid decreased significantly with increase in slice thickness and a decrease in power level. The change in ascorbic acid also showed a similar trend but the influence of slice thickness was not significant (p>0.05).
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Dewi, I. Gusti Ayu Krisna, Luh Putu Wrasiati et G. P. Ganda Putra. « Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan ». JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no 3 (7 septembre 2020) : 388. http://dx.doi.org/10.24843/jrma.2020.v08.i03.p08.
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Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying temperature that consisting of 50oC, 60oC, and 70oC. Data were analyzed by analysis of variance and continued with Tukey test. The results showed that the blanching treatment and drying temperature significantly affected the water content, ash content, extract content in water, total phenolic, IC50, and organoleptic test. The steam blanching treatment with a drying temperature of 70oC is the best treatment to produce Tali’s bamboo tea leaves with a characteristics of water content is 5.17%, ash content is 5.52%, extract content in water is 35.70%, total phenolic is 36.92 mg GAE/g, and antioxidant activity of IC50 2,629.06 ppm, and color scoring of sensory evaluation is 3.55 (yellowish green to green), taste scoring is 3.55 (slightly astringent to astringent), Scent scoring of 3.45 (slightly leaf scent to leaf scent), and overall reception 4.90 (rather like).
Keywords: Gigantochloa apus Kurz., blanching, drying temperature, tea.
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Ayele, Haimanot Hailegiorgis, Sajid Latif et Joachim Müller. « Pretreatment of the Leaves of Ethiopian Cassava (Manihot esculenta Crantz) Varieties : Effect of Blanching on the Quality of Dried Cassava Leaves ». Applied Sciences 12, no 21 (5 novembre 2022) : 11231. http://dx.doi.org/10.3390/app122111231.
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The aim of this work was to study the effect of blanching and drying on the quality of four Ethiopian cassava varieties (Chichu, Hawassa-4, Quelle, and Kello). Cassava leaves were subjected to blanching at 100 °C in plain water, 0.2% NaHCO3, and 0.4% NaHCO3 for five minutes. Cassava leaves without blanching were considered as a control. The drying temperature was set at 60 °C with a constant air velocity of 0.14 ms−1. A high reduction in vitamin C (95.6% in Chichu, 95.0% in Hawassa-4, 94.9% in Quelle, and 94.4% in Kello) was noticed in leaves blanched in the 0.4% NaHCO3 solution. After blanching, the reduction in the ash content was higher for those blanched in plain water. The crude fiber and protein content were improved by blanching. Blanching in clear water was more effective among the different solutions in reducing the cyanide content in the leaves of Kello, Quelle, and Chichu by 51, 33, and 60%, respectively. While for Hawassa-4, the reduction was higher (47%) with the 0.2%NaHCO3 solution. After blanching, the h° values decreased, while a*, b*, and c* increased. Plain water blanching resulted in a better nutritional quality, while Hawassa-4 exhibited the best nutritional value among the four varieties.
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George, D. P., R. J. Rigge et D. L. Williams. « Nut blanching method ». Trends in Food Science & ; Technology 6, no 10 (octobre 1995) : 351. http://dx.doi.org/10.1016/s0924-2244(00)89187-6.
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Isaacs, David. « Non-blanching rash ». Journal of Paediatrics and Child Health 53, no 2 (février 2017) : 200. http://dx.doi.org/10.1111/jpc.13476.
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Dao, T. P., D. V. Nguyen, T. Y. N. Tran, T. N. Pham, P. T. N. Nguyen, L. G. Bach, V. H. Nguyen, V. Q. Do, V. M. Nguyen et T. T. Tran. « Effects of tannin, ascorbic acid, and total phenolic contents of cashew (Anacardium occidentale L.) apples blanched with saline solution ». Food Research 5, no 1 (7 février 2021) : 409–16. http://dx.doi.org/10.26656/fr.2017.5(1).454.
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Cashew apple (Anacardium occidentale) is considered as a by-product of the cashew processing industry. Efficient utilization of this material source contributes to valorization of cashew and reduces the burden of agricultural waste placed on the environment. This study investigated the effects of various blanching conditions on the total tannins, the ascorbic content and the phenolic contents of cashew apples. The three parameters including blanching temperature, blanching duration and salt concentration of the blanching solution were considered. It was found that optimal blanching conditions (heating at 70°C, NaCl concentration at 1% within 2 mins) resulted in cashew apples with vitamin C content and tannin retention rate of about 78.125% and 45% compared to those of the fresh samples, respectively. The cashew apple texture seemed to be insensitive to the heating process, however, the colors (mainly red gamuts of carotenoids) were lost during blanching.
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Joseph Oboh, Fred Omon, et Osayuwamen Aigbe. « The Effect of Preservation Methods on the Nutritional Quality of Fluted Pumpkin (Tel/airia occidentalis) Leaves ». Biological Sciences - PJSIR 54, no 3 (26 décembre 2011) : 167–71. http://dx.doi.org/10.52763/pjsir.biol.sci.54.3.2011.167.171.
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The present research was undertaken to investigate the effect of various blanching and drying treatments on the vitamin C, �-carotene, iron, protein content and drying time of fluted pumpkin (Telfairia occidentalis Hook) leaves. The leaves were subjected to sun or oven drying alone or after blanching in boiling water, dilute citric acid (0.3%) or dilute potassium meta-bisulphite (0.5%). In the absence of blanching pre-treatment, oven drying resulted in shorter drying time for the leaves and a higher vitamin C content of the dried product than sun drying and there was no significant difference (p>0.01) between the protein, �-carotene and iron content of the oven and sun dried products. Leaves blanched in boiling water, dilute citric acid, or dilute potassium meta-bisulphite solution, followed by sun or oven drying had less vitamin C, iron, protein and �-carotene than leaves dried without blanching. Compared with the use of boiling water, blanching in boiling potassium meta-bisulphite reduced the loss of �-carotene, protein and iron; blanching in dilute citric acid reduced the loss of iron. Except for citric acid pre-treatment, blanching prior to drying shortened drying time.
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Irfan, Andi Muhammad, Arimansyah Arimansyah, A. Ramli Rasyid et Nunik Lestari. « Unjuk Kerja Pengering Tenaga Surya Tipe Efek Rumah Kaca Untuk Pengeringan Cabai Dengan Perlakuan Low Temperature Long Time Blanching ». Rona Teknik Pertanian 13, no 2 (1 octobre 2020) : 42–58. http://dx.doi.org/10.17969/rtp.v13i2.17788.
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Abstrak. Penelitian ini bertujuan untuk menguji unjuk kerja pengering tenaga surya tipe efek rumah kaca pada pengeringan cabai dengan perlakuan low temperature long time (LTLT) blanching. Selain itu, pada penelitian ini juga dilakukan kajian mengenai karakteristik pengeringan cabai yang dipengaruhi oleh perlakuan LTLT blanching, terutama pada kadar air, laju pengeringan, kecepatan pengeringan, dan kualitas warna. Pengujian dilakukan dengan cara mengeringkan cabai merah dengan pretreatment LTLT blanching yang dikombinasikan dengan perlakuan merotasikan rak pengering (R) dan tanpa merotasikan rak pengering (TR). Sebagai kontrol adalah cabai yang dikeringkan tanpa blanching dan tanpa merotasikan rak pengering (K). Hasil penelitian menunjukkan bahwa perlakuan LTLT blanching yang dikombinasikan dengan merotasikan rak pengering (R) merupakan perlakuan yang terbaik, dengan kadar air akhir cabai kering sebesar 9,82% dan sesuai dengan standar SNI. Waktu pengeringan yang dibutuhkan adalah selama 5 hari. Warna cabai kering yang dihasilkan adalah yang terbaik dari dua perlakuan lainnya, dengan nilai L*, a*, dan b* untuk setelah proses LTLT blanching (sebelum proses pengeringan) dan setelah pengeringan berakhir (cabai kering) berturut-turut adalah 36,02, 38,22, 13,62, dan 32,44, 33,89, dan 10,19. Energi yang terpakai untuk pengeringan cabai adalah sebesar 596181 kJ. Perlakuan R ini juga menghasilkan efisiensi pengeringan terbaik, yaitu sebesar 34,01%.Performance of Green House Effect Type Solar Dryer in the Chillies Drying with Low Temperature Long Time Blanching TreatmentAbstract. This study aims to examine the performance of the greenhouse effect type solar dryer on drying chillies with low temperature long time (LTLT) blanching treatment. In addition, a study was also conducted on the characteristics of drying chillies and the final product affected by LTLT blanching treatment, especially in terms of moisture content, drying rate, drying speed, and color. Testing was performed by drying red chilli with LTLT blanching treatment, which was combined with the treatment of rotating dryer rack (R) and without rotating dryer rack (TR). As a control, chillies were dried without blanching treatment and without rotating dryer rack (K). The results show that the LTLT blanching treatment combined with rotating the drying rack (R) is the best treatment, with a final moisture content of 9.82% which is in accordance with SNI standards. The drying time needed is 5 days. The dried chilli color produced is the best of the other treatments, with values of L*, a*, and b* for after the LTLT blanching process and after drying ended, respectively 36.02, 38.22, 13.62, and 32.44, 33.89, 10.19. The energy used for drying chillies is 596181 kJ. This R treatment also produces the best drying efficiency, which is 34.01%.
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Gurung, Tulsi, Karma Wangchuk et Bishal Sitaula. « Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.) ». Bhutan Journal of Natural Resources and Development 7, no 2 (31 décembre 2020) : 75–83. http://dx.doi.org/10.17102/cnr.2020.54.
Texte intégralRésumé :
Farmers in Bhutan practice hot water blanching and sun drying of green chillies as one of the preservation measures. The blanched dried chilli is known as ema shukam locally and is used in preparing various traditional cuisines. Blanching is done for 2-3 minutes by immersing in boiling water and drying in open sun. However, blanching and drying process lead to quality changes such as texture, colour, flavour, and nutritional value. Therefore, this study aimed to determine the proximate compositions of sun dried and oven dried green-blanched chillies. An experiment with two drying methods and two levels of blanching durations with three replications for each treatment were conducted to examine the proximate compositions of the dried and blanched chillies. Blanching duration of two minutes retained higher carbohydrates (x͂ = 31.78) than three minutes (x͂ = 26.08). However, the Mann-Whitney U test showed no significant effect of blanching duration on carbohydrate (U = 7.5, z = - .690, p > .05). Drying methods had significant effect only on fat content with oven drying retaining higher fat content (x͂ = 4) compared to sun drying method (x͂ = 2); (U = 2, z = -2.713, p < .01). Blanching for three minutes resulted in higher loss of Vitamin C content. The colour of oven dried chilli was dark brownish green even at lower temperature of 37 oC. Hot water blanching of green chillies for two minutes followed by sun drying produced desired colour of dried chillies.
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An, Nan-nan, Shi-yu Zhao, Dong Li, Yong Wang et Li-jun Wang. « Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of Acanthopanax sessiliflorus by Increasing the Drying Rate and Inactivating Enzymes ». Foods 11, no 20 (13 octobre 2022) : 3186. http://dx.doi.org/10.3390/foods11203186.
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The processing of Acanthopanax sessiliflorus has attracted interest due to its health benefits. In this work, an emerging blanching technology, called hot-air flow rolling dry-blanching (HMRDB), was employed to treat A. sessiliflorus before drying. The effects of varied blanching times (2–8 min) on enzyme inactivation, drying characteristics, bioactive compound retention, and microstructure were examined. The results demonstrated that blanching for 8 min rendered polyphenol oxidase and peroxidase nearly inactive. The blanching process reduced the drying time of samples by up to 57.89% compared to an unblanched sample. The Logarithmic model showed good fitting performance for the drying curves. The total phenolic and flavonoid content of the dried product increased as blanching time increased. The total anthocyanin content of the samples blanched for 6 min was 3.9 times higher than that of the unblanched samples, and 8 min of blanching produced the greatest DPPH• and ABTS• scavenging capabilities. The retention of active compounds in a dried product is a result of the inactivation of enzymes and a reduced drying period. Changes in the porous structure of the blanched samples would be responsible for the accelerated drying rate, according to microstructural analysis. These results indicate that HMRDB enhances the drying process and improves drying quality when applied to A. sessiliflorus before drying.
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Tran, Thi Yen Nhi, Ngoc Linh Nguyen, Thi Ngoc Anh Nguyen, Dang Truong Le, Duc Anh Phan, Thanh Truc Tran et Tan Phat Dao. « Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes) ». Journal of Food Quality 2022 (27 décembre 2022) : 1–9. http://dx.doi.org/10.1155/2022/3996787.
Texte intégralRésumé :
The study aimed to evaluate the influence of various parameters of the blanching and drying condition of small shrimp (Acetes) on some product quality parameters. Some criteria were assessed, such as salt content, astaxanthin content (ATC), and color of small shrimp. The results showed that the blanching time significantly affected the salt content. When increasing the blanching time, the salt content was found to increase from 17.35 ± 2.48 mg/g DW to 39.51 ± 0.45 mg/g DW. The astaxanthin content achieved the highest value (0.026 ± 0.001 mg/g DW) in a 2% salt solution. The study showed that the blanching and drying processes significantly affected the salt content, astaxanthin, and color of the small shrimp, and the optimized temperatures for blanching and drying were 70°C and 60°C, respectively.
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Malwad, Dnyaneshwar, et Vinod Tungikar. « Performance Analysis of Scheffler Solar Concentrator for Turmeric Blanching ». Advanced Engineering Forum 36 (juin 2020) : 13–22. http://dx.doi.org/10.4028/www.scientific.net/aef.36.13.
Texte intégralRésumé :
Blanching is an important stage of post harvesting processing of turmeric, which destroys the viability of the fresh rhizomes and eliminates the raw odor. Large amount of crop residue and wood is consumed during conventional turmeric boiling process. Solar-based turmeric blanching system had been developed to show the viability of concentrated solar power for agricultural produce processing and contribute to CO2 mitigation. Experiments were conducted for several days in the month of April 2019, to study the performance of 16-m2 Scheffler concentrator for turmeric blanching. Turmeric was blanched in batches of 10 kg. Average 110 kg turmeric was successfully processed in a day. From the experimental data analysis, it is perceived that the thermal performance of the system directly depends on beam radiation. Average efficiency of 19.35 % was achieved with average beam radiation 721 W/m2. Minimum blanching time was found as 27 minutes with an average steam flow rate 5.30 kg/hr. Power available at reflector, receiver, and blanching vessel is presented to identify energy losses at each component of blanching system.
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Zhen, Yongkang, Pipatpong Chundang, Yu Zhang, Mengzhi Wang, Wanwipa Vongsangnak, Chantima Pruksakorn et Attawit Kovitvadhi. « Impacts of Killing Process on the Nutrient Content, Product Stability and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae Meals ». Applied Sciences 10, no 17 (2 septembre 2020) : 6099. http://dx.doi.org/10.3390/app10176099.
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The black soldier fly (BSF, Hermetia illucens) is considered a potential sustainable insect alternative source of protein for animal feed. The quality of a BSF meal is greatly influenced by the killing method and the purpose of this article is to compare the influences of different killing methods. BSFs at the 18-day-old prepupae stage were separated into six different killing methods with three replicates: 1. blending, 2. freezing, 3. CO2 treatment, 4. vacuum, 5. blanching and 6. CO2 plus blanching. After killing, BSF larvae meals were obtained by hot air oven drying and grinding. The chemical composition and in vitro digestibility calculated from sediments were not affected by the killing method, except that blending provided the worst BSF quality for all measured parameters (p < 0.05). The highest quality of BSF was obtained from the heat treatment procedures (blanching and the CO2 plus blanching methods), as they produced lower acidity after killing, total viable counts, browning reaction (enzymatic and non-enzymatic), darkness, moisture, fat acidity, protein and lipid oxidation during storage compared with other killing procedures (p < 0.05). Interestingly, the highest free amino acids in the supernatant after in vitro digestibility of BSF samples was observed with the CO2 plus blanching killing method (p < 0.05), whereas other parameters were similar to those obtained with blanching. The CO2 plus blanching method did not produce clearly different outcomes to blanching; therefore, the selection of one of these techniques over the other should depend on the regulations in each country.
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Kumar, Sunjeet, Xinfang Huang, Qun Ji, Abdul Qayyum, Kai Zhou, Weidong Ke, Honglian Zhu et Guopeng Zhu. « Influence of Blanching on the Gene Expression Profile of Phenylpropanoid, Flavonoid and Vitamin Biosynthesis, and Their Accumulation in Oenanthe javanica ». Antioxidants 11, no 3 (26 février 2022) : 470. http://dx.doi.org/10.3390/antiox11030470.
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Field blanching is a process used in agriculture to obtain sweet, delicious, and tender stems of water dropwort by obstructing sunlight. The nutritional and transcriptomic profiling of blanched water dropwort has been investigated in our previous studies. However, the effect of blanching on the production of secondary metabolites and different vitamins in water dropwort has not been investigated at the transcriptomic level. This study explored the transcriptomic variations in the phenylpropanoid biosynthesis, flavonoid biosynthesis, and different vitamin biosynthesis pathways under different blanching periods in the water dropwort stems (pre-blanching, mid-blanching, post-blanching, and control). The results show that polyphenol and flavonoid contents decreased; however, the contents of vitamins (A, B1, B2, and C) and antioxidant activity increased significantly after blanching. Furthermore, the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis of blanched water dropwort showed the downregulation of many important genes involved in phenylpropanoid and flavonoid biosynthesis pathways, and the downregulation of these genes might be the reason for the reduction in polyphenol and flavonoid contents. We also examined and highlighted the genes involved in the higher vitamin content, antioxidant activity, pale color, tenderness, and sweetness of the blanched stem of water dropwort. In conclusion, the present study explored the role of phenylpropanoid and vitamin biosynthesis, and it will provide a basis for future investigation and application in the blanch cultivation of water dropwort.
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Zhikhoruk, A., O. Golubeva et A. Malaeva. « Improving the effectiveness of preliminary heat treatment (blanching) of cartilage fish of the Northern Basin ». IOP Conference Series : Earth and Environmental Science 1052, no 1 (1 juillet 2022) : 012143. http://dx.doi.org/10.1088/1755-1315/1052/1/012143.
Texte intégralRésumé :
Abstract Blanching is the process of preliminary heat treatment (PHT) of raw materials or semi-finished products before canning using various methods, which serves to inactivate unfavorable enzymes, improve organoleptic properties of the product produced and increase its storage period. Modern trend to rationalization of raw material processing requires the search for new methods of more efficient use of natural resources. Existing traditional blanching technology is well developed, but has a number of significant drawbacks. The article presents the methodology of experimental research focused on combined blanching, delivers the overview results of the most rational temperature of pre-heat treatment (combined blanching - water-steam), the effect of the steam generator capacity on the loss of raw materials mass and PHT is assessed. The article analyzes the advantages and disadvantages of blanching with water and steam separately. The use of both methods in one technological process made it possible to mitigate the disadvantages of each method individually. While improving the method of combined blanching, a mathematical model was obtained, allowing to perform the prediction calculation of rational modes of PHT of thorny skate, to produce a product with the necessary final characteristics. Based on the results of improving the method of combined blanching, with sequential use of water and steam, a continuous PHT tunnel-type unit was designed. It was decided to issue the patent on this utility model. The use of combined methods allows reducing the impact of disadvantages of each method applied. The technology of using combined blanching will make it possible to process the underutilized water biological resources of the northern seas, broaden the product range and reduce the price of the product for the consumer.
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Kita, Agnieszka, Martyna Kołodziejczyk, Anna Michalska-Ciechanowska, Jessica Brzezowska, Katarzyna Wicha-Komsta et Waldemar Turski. « The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps ». Applied Sciences 12, no 2 (6 janvier 2022) : 555. http://dx.doi.org/10.3390/app12020555.
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The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.
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Zhang, Yang, Bao-Hu Sun, Yu-Peng Pei, Sriram K. Vidyarthi, Wei-Peng Zhang, Wen-Kai Zhang, Hao-Yu Ju, Zhen-Jiang Gao et Hong-Wei Xiao. « Vacuum-steam pulsed blanching (VSPB) : An emerging blanching technology for beetroot ». LWT 147 (juillet 2021) : 111532. http://dx.doi.org/10.1016/j.lwt.2021.111532.
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Irfan, Andi Muhammad, Nunik Lestari, Arimansyah Arimansyah et A. Ramli Rasyid. « Kinetika Pengeringan Cabai dengan Perlakuan Blansing Suhu Rendah-Waktu Lama ». AGRITEKNO : Jurnal Teknologi Pertanian 10, no 1 (24 avril 2021) : 24–35. http://dx.doi.org/10.30598/jagritekno.2021.10.1.24.
Texte intégralRésumé :
This study was aimed to determine the drying kinetics of chilies that have been pretreated with low temperature long time (LTLT) blanching. Drying chilies with LTLT blanching pretreatment at 60, 70, and 80 oC for 20 minutes was assigned as treatment in this research. Drying chillies with high temperature short time (HTST) blanching pretreatment, without blanching pretreatment in the dryer, and without blanching pretreatment in direct sunlight were also studied as the comparison. The results showed that chilies treated with blanching pretreatment, both LTLT and HTST, have a faster drying rate and achieve the target moisture content faster than chilies that were not blanched. The color of dried chilies that were dried in a dryer was also better than dried chilies that were dried in the sun. Of all the blanching treatments, chilies with LTLT blanching pretreatment at 80 oC for 20 minutes had the fastest drying rate, a drying time of 34 hours, and the attractive dried chilli color. The evaluation results also showed that the Page model was the most suitable model to describe the drying characteristics of chilies with LTLT pretreatment blanching, with R2 ranging from 0.9913-0.9935, X2 ranging from 0.0005-0.0009, and RSME ranging from 0.0221-0.0293.
Keywords: Chili; blanching; color; drying; mathematical model
ABSTRAK
Penelitian ini bertujuan untuk mengetahui kinetika pengeringan cabai yang diberi perlakuan awal low temperature long time (LTLT) blanching atau blansing pada suhu rendah dalam waktu yang relatif lama. Perlakuan pada penelitian ini yaitu pengeringan cabai dengan blansing metode LTLT pada suhu 60o, 70o, dan 80oC selama 20 menit. Sebagai pembanding, dilakukan juga pengeringan dengan perlakuan awal metode high temperature short time (HTST) blanching, pengeringan cabai tanpa perlakuan awal blansing di dalam alat pengering, serta pengeringan cabai tanpa perlakuan awal blansing di bawah sinar matahari secara langsung. Hasil penelitian menunjukkan bahwa cabai dengan perlakuan awal blansing, baik blansing metode LTLT maupun HTST, memiliki laju pengeringan yang lebih tinggi sehingga lebih cepat mencapai kadar air target dibandingkan dengan cabai tanpa perlakuan blansing. Warna cabai kering yang dihasilkan pada alat pengering juga lebih baik dari cabai kering yang dikeringkan langsung di bawah sinar matahari. Dari seluruh perlakuan yang melibatkan proses blansing, cabai dengan blansing metode LTLT pada suhu 80oC selama 20 menit merupakan perlakuan dengan laju pengeringan tercepat, dengan waktu pengeringan selama 34 jam, dan warna produk cabai kering yang menarik. Hasil evaluasi juga menunjukkan bahwa model Page adalah model yang paling sesuai untuk menggambarkan karakteristik pengeringan cabai dengan perlakuan awal blansing metode LTLT, dengan R2 berkisar antara 0.9913-0.9935, X2 berkisar antara 0.0005-0.0009, dan RSME berkisar antara 0.0221-0.0293.
Kata kunci: Blansing; cabai; model matematika; pengeringan; warna
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Meher, Jagamohan, et Rajanandini Meher. « Degradation kinetics of color, antioxidant activity, total phenolic content, and physicochemical investigation of blanched amaranthus leaves puree by FTIR ». Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 45, no 2 (28 juillet 2021) : 33–47. http://dx.doi.org/10.35219/foodtechnology.2021.2.03.
Texte intégralRésumé :
The aim of the analysis was to find the optimal blanching period for Amaranthus tricolor leaves purees (ATP), that would result in the highest retention of total antioxidant activity (TAA), total polyphenol content (TPC), and chlorophyll (Chl) to boost their functional activity. ATP was blanched for 1, 3, 5, and 7 minutes at 70, 80, and 900C for this analysis. The influence of blanching times on physicochemical, TAA, TPC, and Chl values was then studied. The unblanched and blanched puree was investigated using FTIR analysis (900C for 3 min). The variations in moisture content in ATP were not significant in the physicochemical analysis. There is a substantial decrease in ash content and a rise in pH value with increasing blanching time (p<0.05). As the blanching time for ATP was raised, the percent of the water-soluble index improved significantly (p<0.05). Content of TAA, TPC, and Chl in the ATP was steadily reduced as the blanching time was increased. The degradations of TAA, TPC, and Chl of ATP are well fit by first-order kinetic models, with coefficient determination (R2) ranging from 0.86-0.98. The presence of ketone and alcohol is confirmed by the functional group obtained during the FTIR analysis of the sample. The results can promote household blanching as well as the food industry to prescribe a certain blanching period for vegetables to preserve their TAA, TPC, and Chl values.
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DIPERSIO, PATRICIA A., PATRICIA A. KENDALL, YOHAN YOON et JOHN N. SOFOS. « Influence of Blanching Treatments on Salmonella during Home-Type Dehydration and Storage of Potato Slices ». Journal of Food Protection 68, no 12 (1 décembre 2005) : 2587–93. http://dx.doi.org/10.4315/0362-028x-68.12.2587.
Texte intégralRésumé :
Recommended drying treatments may not enhance destruction of pathogens that could be present on home-dried foods. In this study, the effects of traditional and modified treatments on Salmonella were evaluated during preparation, home-type dehydration (60°C for 6 h), and storage of potato slices. Potato slices inoculated with five strains of Salmonella (8.4 log CFU/g) were left untreated or were treated by steam blanching (88°C for 10 min), water blanching (88°C for 4 min), 0.105% citric acid blanching (88°C for 4 min), or 0.210% citric acid blanching (88°C for 4 min). Slices were then dried (6 h for 60°C) and aerobically stored for up to 30 days at 25 ± 3°C. Cells were enumerated on tryptic soy agar with 0.1% pyruvate (TSAP) and on xylose lysine deoxycholate agar. Salmonella populations were reduced by 4.5 to 4.8 CFU/g and by >5.4 log CFU/g immediately following steam and water blanching, respectively. Populations were below the detection limit (0.80 log CFU/g) immediately following acid blanching, except for samples blanched in 0.105% citric acid and recovered on TSAP. After dehydration (6 h for 60°C), Salmonella reductions on blanched potato slices (5.3 to 5.6 log CFU/g) were significantly greater (P < 0.05) than those on untreated samples (1.9 to 2.7 log CFU/g). Populations on all samples continued to decrease throughout 30 days of storage but still were 3.1 to 3.9 log CFU/g on untreated samples. In comparison, bacterial populations on blanched samples were undetectable by direct plating following 30 days of storage (regardless of blanching method). Blanching treatments used in this study improved the effectiveness of drying for inactivating Salmonella inoculated onto potato slices and, therefore, may enhance the safety of the product.
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Agato. « Pembuatan Sirup Nanas dengan Metode Blanching dan Perendaman Garam ». Buletin Loupe 15, no 01 (9 décembre 2019) : 5. http://dx.doi.org/10.51967/buletinloupe.v15i01.29.
Texte intégralRésumé :
Nanas merupakan komoditi lokal yang berlimpah produksinya dan mudah rusak. Sirup nanas merupakan salah satu alternatif pengolahan paska panen. Rasa gatal disebabkan kandungan asam oksalat pada nanas. Mengurangi kandungan asam oksalat pada nanas mempengaruhi viskositas dan kejernihan sirup nanas. Penelitian ini bertujuan untuk menurunkan kandungan asam oksalat, meningkatkan viskositas dan kejernihan sirup nanas dengan metode blanching dan perendaman garam. Analisa yang dilakukan terhadap sirup nanas yaitu derajat keasaman (pH), viskositas, kadar asam oksalat, dan uji warna menggunakan lovibond. Hasil pengujian sirup nanas dengan metode perendaman garam menjelaskan penurunan kadar asam oksalat sebesar 28,3%, sedangkan metode blanching menurunkan 15,1%. Metode blanching dan perendaman garam juga dapat meningkatkan kejernihan atau kecerahan pada sirup nanas dengan nilai lightness/kecerahan (L*) blanching 36,02 dan perendaman garam 31,94 lebih tinggi dari sirup kontrol 30,14. Viskositas sirup dengan metode blanching yaitu 1,2 dpas, lebih kental 4 kali dari kontrol dan 6 kali lebih kental metode perendaman air garam.
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Ceccanti, Costanza, Luigi De Bellis, Lucia Guidi, Carmine Negro, Alberto Pardossi et Luca Incrocci. « Effect of Blanching and Boiling on the Secondary Metabolism of Cultivated Cardoon Stalks : A Case Study of the Tuscany Region (Italy) ». Metabolites 12, no 8 (6 août 2022) : 728. http://dx.doi.org/10.3390/metabo12080728.
Texte intégralRésumé :
Cardoon (C. cardunculus var. altilis DC) is commonly cultivated in the Mediterranean area to produce stalks that are consumed once cooked. Before cooking, stalks are usually subjected to blanching, which means they are exposed to darkness for a few weeks. The present work analyzed the effect of field blanching carried out for 40 days in different ways (burying the stalks under soil or covering them with plastic sheet) on the total phenolic content (TPC), phenolic profile, cynaropicrin content (a bitter compound), and antioxidant activity (AA) of two cardoon cultivars. The nutraceutical quality of blanched cardoons was also investigated following boiling. The phenolic profile revealed a higher number of compounds in blanched stalks than in raw ones. The cynaropicrin content decreased in both cultivars after blanching, indicating a sensitivity to dark conditions and the effectiveness of blanching method in reducing its bitterness. The data presented contribute to improving the knowledge about the effect of blanching and boiling on the quality of cardoon stalks.
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Ha, Ho Thi Ngan, et Nguyen Minh Thuy. « Kinetic study on peroxidase inactivation and anthocyanin degradation of black cherry tomatoes (Solanum lycopersicum cv. OG) during blanching ». Herba Polonica 67, no 4 (1 décembre 2021) : 60–69. http://dx.doi.org/10.2478/hepo-2021-0025.
Texte intégralRésumé :
Summary Introduction Blanching is a necessary treatment stage in processing of tomato products to inactivate enzymes. However, it may cause the degradation of nutrients. Objective In this study, the kinetics of thermal peroxidase inactivation and anthocyanin degradation in black cherry tomatoes (cv. OG) were determined to predict the quality changes during the blanching. Methods Tomatoes were blanched at five levels of temperature (75–95oC) for five time periods (30–150 s). Results It was found that as the blanching temperature increased and the blanching time is prolonged, more peroxidase was inactivated and the greater number of anthocyanins was lost. The thermal peroxidase inactivation and anthocyanin degradation showed an apparent first-order reaction with the activation energy of 129.96 kJ/mol and 65.99 kJ/mol, respectively. Peroxidase and anthocyanin in black cherry tomatoes were found to be heat-sensitive. Conclusion These kinetic parameters were necessary to select and design appropriate blanching conditions for black cherry tomatoes on larger scale processing.
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Tantalu, Lorine, Sri Handayani, Rozana Rozana et Ferianus Wunga. « Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus) ». Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no 1 (13 février 2020) : 27–33. http://dx.doi.org/10.35891/tp.v11i1.1864.
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The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching time (2, 3, and 4 minutes). The quality test of candied dried jackfruit includes organoleptic test of the hedonic scale scoring method namely taste, color, aroma, and texture. Chemical tests include water content, sugar content, and yield. The best treatment is a combination of 90oC blanching temperature and 4 minutes blanching time, which produces a product with a water content of 40.91%, a sugar content of 73.72%, even for yield raised up to 35.51%. Taste, color, aroma, and texture parameters did not show any real effect. Based on the results of the business feasibility analysis, it is found that the processing of the candied jackfruit processing industry is feasible to be cultivated on a small industrial scale.
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Maynard, Brian K., et Nina L. Bassuk. « Stockplant Etiolation and Blanching of Woody Plants Prior to Cutting Propagation ». Journal of the American Society for Horticultural Science 112, no 2 (mars 1987) : 273–76. http://dx.doi.org/10.21273/jashs.112.2.273.
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Abstract A modification of the traditional technique of etiolation and blanching, using Velcro adhesive fabric strips as the blanching material, was used with success in improving cutting propagation of a wide range of difficult-to-root woody species. Stockplants were etiolated under black cloth at budbreak, followed by banding for a period of 4 weeks, to produce a cutting with an etiolated base. Rooting of softwood cuttings from 18 of 21 species tested was improved significantly by these stockplant pretreatments. The use of Velcro as the banding material facilitated blanching, permitted the application of rooting hormone as a part of the blanching procedure, wounded underlying stem tissues, and resulted occasionally in the formation of adventitious roots on intact shoots.
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Mahn, Andrea, Julián Quintero, Noelia Castillo et Raidel Comett. « Effect of Ultrasound-Assisted Blanching on Myrosinase Activity and Sulforaphane Content in Broccoli Florets ». Catalysts 10, no 6 (2 juin 2020) : 616. http://dx.doi.org/10.3390/catal10060616.
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Sulforaphane (SFN) is a health-promoting compound occurring in broccoli. It is formed by action of myrosinase in a two-step reaction that also yields undesirable compounds such as nitriles and isothionitriles. Different techniques affecting enzyme activity and tissue integrity were proposed to increase SFN content in the edible parts and discards of broccoli. Ultrasound processing is an emerging technology that produces these effects in foods, but has been poorly explored in broccoli so far. The aim of this work was to study the effect of ultrasound-assisted blanching on myrosinase activity and SFN content in broccoli florets. Myrosinase showed first-order inactivation kinetics in blanching at different temperatures with and without ultrasound processing. The inactivation rate was faster using ultrasound, with kinetic constants two orders of magnitude higher than without ultrasound. The activation energy (Ea) in traditional blanching (57.3 kJ mol−1) was higher than in ultrasound-assisted blanching (15.8 kJ mol−1). Accordingly, ultrasound accelerates myrosinase inactivation. The blanching time and temperature significantly affected myrosinase activity and SFN content. At 60 °C and 4 min of ultrasound-assisted blanching, myrosinase activity was minimum and SFN content was the highest. These findings may help to design SFN enrichment processes and will contribute to the valorization of agro-industrial wastes.
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Kiptiyah, Sakina Yeti, Eni Harmayani et Umar Santoso. « Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process ». Indonesian Food and Nutrition Progress 14, no 2 (30 novembre 2017) : 91. http://dx.doi.org/10.22146/ifnp.29725.
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Beras kencur drink is well known as Indonesian herbal drink made from kencur (Kaempferia galanga L.) mixed with other functional ingredients through minimally-processing. The aim of this research was to evaluate microbiological quality and determine antioxidant activity of beras kencur drink with blanching and pasteurization treatment. Five samples were subjected to microbiological analysis by total plate count (TPC). Furthermore, the variation of heat treatment is blanching (5 and 10 minutes) and pasteurization. The sample were evaluated for pH value, total dissolved solids, total microbial, antioxidant activity, total phenolic content, total flavonoid content, and ferric reducing power. The results showed that five samples of beras kencur drink had varied total microbial amount while the samples treated with blanching and pasteurization had lower total microbial number. Samples with blanching kencur 5 minutes, blanching kencur 10 minutes and pasteurization had antioxidant activity of 80,30 %RSA, 64,78 %RSA and 58,24 %RSA, respectively, total phenolic content 1747,17 mgGAE/L, 1610 mgGAE/L, and 1465,13 mgGAE/L, respectively, total flavonoid content of 169,49 mgEK/L, 160,36 mgEK/L, and 136,31 mgEK/L, and ferric reducing power -1186,92 mgAA/L, 960,50 mgAA/L, and 897,61 mgAA/L. Beras kencur drink with blanching and pasteurization process had lower total microbial number and can improve antioxidant activity.
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Ren, Aiqing, Siyi Pan, Weirong Li, Guobao Chen et Xu Duan. « Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips ». Journal of Food Quality 2018 (2018) : 1–7. http://dx.doi.org/10.1155/2018/4510126.
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The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.
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Owusu-Kwarteng, James, Francis K. K. Kori et Fortune Akabanda. « Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.) ». International Journal of Food Science 2017 (2017) : 1–6. http://dx.doi.org/10.1155/2017/4656814.
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The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.
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Ulyarti, Ulyarti. « Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology ». Indonesian Food Science & ; Technology Journal 1, no 2 (21 juillet 2019) : 61–64. http://dx.doi.org/10.22437/ifstj.v1i2.6006.
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Abstract—Main problem in the processing of Dioscorea alata’s tuber into flour is the changing of colour. One factor in color changing is attributed to antocyanin reaction in the tuber. Several methods can be applied to minimise the browning and hence maintain the natural colour preferred by the consumers. This research was conducted to obtain the combination of age of harvest, blanching temperature and blanching length which produce the highest content of antocyanin in Dioscorea alata’s flour. The responses measured was anthocyanin content. The result showed that age of harvest was the main factor for anthocyanin content of Dioscorea alata flour. The optimum anthocyanin content is predicted to be achieved by using tuber harvested at 9.6 months, temperature of blanching 86.12oC and blanching time for 0.56 menit.
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Avivi, Sholeh. « PENGARUH PERLAKUAN SORTASI, NATRIUM HIPOKLORIT DAN FUNGISIDA PADA KACANG TANAH UNTUK MENGELIMINASI KONTAMINASI ASPERGILLUS FLAVUS ». Jurnal Hama dan Penyakit Tumbuhan Tropika 5, no 1 (12 mars 2005) : 58–65. http://dx.doi.org/10.23960/j.hptt.1558-65.
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The Effect of Sorting, Sodium hypochloride (NaClO), and Fungicide Treatment on Peanut in Elimination the Aspergillus flavus Contamination. The humid tropical condition of Indonesia, the post harvest treatment, and the storage practices favour rapid growth and wide spread Aspergillus infestation on peanut. The objectives of this research was to find the best technique in controlling the Aspergillus infection on peanut. To achieve those objectives, complete randomised design in factorial with three factors was applied. The factors were grading and colour sorting (A1 = grading and colour sorting; A2 = without grading and colour sorting), NaClO blanching (B1 = without blanching; B2 = 1.25% NaClO blanching; B3=2.5% NaClO blanching), and Benlate T-20 WP treatment (C1 = 2,5 g/L; C2 = 3 g/L; C3 = 3,5 g/L). The result showed that the best combination treatment was A2B2C3 with the minimum amount of spore on peanut seed. With those combination treatment we concluded that the grading and colour sorting, the 1.25% NaClO blanching, and the application of 3,5 g/L Benlate T-20 WP could reduced the Aspergillus contamination up to 80% compare with A1B1C3 treatment.
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Fauzi, Devi Rahmah, et Hapsari Titi Palupi. « Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.) ». Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no 2 (8 août 2020) : 152–61. http://dx.doi.org/10.35891/tp.v11i2.2196.
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Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).
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Yoon, Sung Ran, Bo Ram So, Jeongmin Park et Jung A. Ryu. « Changes in antioxidant activity and vitamin B2 content of Aster glehni based on blanching time ». Korean Journal of Food Preservation 29, no 7 (décembre 2022) : 1139–49. http://dx.doi.org/10.11002/kjfp.2022.29.7.1139.
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This study analyzed the changes in total polyphenol and flavonoid contents of Aster glehni based on blanching time and examined the relationships between their contents and antioxidant activities. In addition, vitamin B2 content in green vegetables was determined to use as basic data for the availability of A. glehni. Compared with non-treatment, the total polyphenol and flavonoid contents considerably decreased to 13.05-52.96% and 36.63-81.75%, respectively, with the passage of blanching time (1-5 min). Furthermore, 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging abilities considerably decreased with the antioxidant activity. Before blanching, vitamin B2 content in A. glehni was 1.17 mg/100 g of dried sample, and at the blanching time of 3 min, it decreased to 0.60 mg/100 g (less than 50%) of dried sample. Therefore, further research should be conducted on either additives or cooking methods to prevent the leakage of physiologically active substances in the cooking water at the time of blanching A. glehni.
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Smit, P., H. A. M. Neumann et H. B. Thio. « The skin-blanching assay ». Journal of the European Academy of Dermatology and Venereology 26, no 10 (4 février 2012) : 1197–202. http://dx.doi.org/10.1111/j.1468-3083.2012.04449.x.
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Ramesh, M. N., W. Wolf, D. Tevini et A. Bognar. « Microwave Blanching of Vegetables ». Journal of Food Science 67, no 1 (janvier 2002) : 390–98. http://dx.doi.org/10.1111/j.1365-2621.2002.tb11416.x.
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Dorantes-Alvarez, Lidia, Eugenia Jaramillo-Flores, Karendash González, Rocio Martinez et Lidia Parada. « Blanching peppers using microwaves ». Procedia Food Science 1 (2011) : 178–83. http://dx.doi.org/10.1016/j.profoo.2011.09.028.
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SENSOY, ILKAY, et SUDHIR K. SASTRY. « OHMIC BLANCHING of MUSHROOMS ». Journal of Food Process Engineering 27, no 1 (mars 2004) : 1–15. http://dx.doi.org/10.1111/j.1745-4530.2004.tb00619.x.
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Mensah-Brown, H., EO Afoakwa et M. Hinneh. « The influence of blanching, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum sinensis) during canning ». African Journal of Food, Agriculture, Nutrition and Development 14, no 63 (28 mai 2014) : 8848–71. http://dx.doi.org/10.18697/ajfand.63.13355.
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Central Composite Rotatable Design (CCRD) was used to generate twenty combinations of these factors: blanching time, processing time and sodium metabisulphite concentration. The optimized conditions were then adapted for the canning process of green pepper. Blanching time ranged from 0-1 min whereas processing time and sodium metabisulphite concentration ranged from 10-30 min and 0-0.2%, respectively. The canned products were analyzed for physico-chemical qualities using standard analytical methods. Results obtained from various physicochemical analyses showed variable trends and influences of the linear, quadratic and exponential interactions on the measured quality indices such as pH of the drained liquid, drained weight of the canned product, leached solids and colour of the canned products. The results showed significant (p≤0.05) quadratic effect of sodium metabisulphite as well as linear effect of blanching time on the drained weight of the canned green pepper. Generally, the pH of the medium decreased (increased acidity) with increasing processing time, which was also positively associated with the extent or amount of leaching. Additionally, all three factors were observed to have affected (to variable extent) the colour of the canned products. Blanching and processing times also affected the degree of browning. There was a strong significant (p≤0.05) influence of the quadratic factors of blanching time, processing time and sodium metabisulphite concentration on the colour properties (a-values, b-values and Lvalues) of the canned products. Statistical analysis showed significant (p≤0.05) linear effects of blanching time and sodium salt concentration as well as the combined effect of both factors on all the colour properties. All the studied parameters had significant regression coefficients (p≤0.05) suggesting the studied parameters contributed significantly to the observed changes. Colour of the canned products changed from green toward redness with increasing blanching time at all concentrations of sodium metabisulphite. Optimal processing combination of 0 min blanching time, 10 min processing time and sodium metabisulphite concentration of 0.2% produced a highly acceptable canned pepper product with preferred physico-chemical and appearance properties.
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Prakash Pandey, Om, Bimal Kumar Mishra et Ashok Misra. « Comparative study of green peas using with blanching & ; without blanching techniques ». Information Processing in Agriculture 6, no 2 (juin 2019) : 285–96. http://dx.doi.org/10.1016/j.inpa.2018.10.002.
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