Abstract
Blanching is a regular procedure during the vegetable products processing like drying, freezing or canning). In this paper, testing was the influence of blanching carrot root in heated water temperature 80 and 100°C for a period of 1, 3 and 5 minutes. Carrot root samples had shape of the cylinders height of 10 mm and an average diameter of 30 mm. The highest values mass change of 6.81 and 5.71 % were measured for treatment 5 minutes at temperature 80 and 100°C. For the same blanching regimes measured was the biggest exchange of volume 10.20 and 6.50 %. Exchanging the moisture was in the range from 1.30 to 0.79 % depends on the length of blanching period. It was found a statistically significant reduction in mass and volume of samples carrot during blanching in water. Increasing time and temperature the blanching adversely affect the loss of mass and volume sliced carrot root. From the mentioned, the blanching sliced carrots roots should use other methods of blanching (steam or microwave blanching).
Highlights
IntroductionBlanching with hot water lasts longer time interval, which leads to leaching of minerals and nutrients such as vitamins and obtained effluents with large biological oxygen demand (BDO)
Blanching is the simple technological operation consisting in increasing temperature of the fruit for the purpose of inactivating enzymes, modifying texture, preserving color, flavor, and nutritional value, and removing trapped air (Reyes De Corcuera et al, 2004).Blanching with hot water lasts longer time interval, which leads to leaching of minerals and nutrients such as vitamins and obtained effluents with large biological oxygen demand (BDO)
Ponjičan et al, (2013) state that the blanching celery root samples dimensions 15x15x15 mm decreased their mass by 1.61 %, and a decrease in volume was 10 %, while at the same time there has been an increase in humidity by 0.82 %
Summary
Blanching with hot water lasts longer time interval, which leads to leaching of minerals and nutrients such as vitamins and obtained effluents with large biological oxygen demand (BDO). Blanching with water steam is more energy efficient and produces a smaller quantity of BDO. Blanching of vegetables are usually performed by steam or hot water, usually over a period of 1-10 minutes at temperatures 75-95 °C depending on the type of vegetable (Cano, 1996). By increasing time and temperature blanching carrot color becomes darker due to changes in carotenoid pigments. Blanching can have a negative impact on nutrients such as vitamins and phenolic compounds that are relatively unstable when exposed to heat treatments (Prochasha et al, 2000). Smout et al (2005) recommend a low value temperature blanching because of improved texture carrots. One possible solution is the treatment at a temperature of 70 °C over a period of 30 minutes, followed by immersion in a 0.5 % solution of calcium over a period of 1 hour
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
