OHMIC BLANCHING EFFECTS ON DRYING OF VEGETABLE BYPRODUCT
Makaleler > Tam Makale · 2010
Yazarlar: Filiz İÇİER
JOURNAL OF FOOD PROCESS ENGINEERING, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2010, cilt 33, ss 661-683
DOI: 10.1111/j.1745-4530.2008.00295.x
Özet
Ohmic blanching could be used as an alternative fast blanching method in vegetable processing. Artichoke is a vegetable that is a good source of natural antioxidants. In this study, artichoke byproduct was pretreated with ohmic blanching (25 and 40 V/cm at 85C) and water blanching (at 85 and 100C). The ohmic blanching (40 V/cm) at 85C was able to show similar peroxidase inactivation times (310 +/- 2 s) with the water blanching at 100C (300 +/- 2 s). The retention of vitamin C and the total phenolic content was found to be highest in the byproduct blanched ohmically by 40 V/cm voltage gradient at 85C. Blanched artichoke byproducts were then dried in the fluid-bed drier. The drying process was optimized by using response surface methodology. Optimum drying parameters were obtained as 80C, 0.8 m/s and the pretreatment of ohmic blanching at 40 V/cm voltage gradient.