Blanching Time Research Articles

Sensory Profile of Candied Tomatodates Using the Just About Right Method

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value≥0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value˂0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).

Effect of Blanching Time Variation on Nutritional and Functional Quality Attributes of Pea Pods

Effect of Blanching Time Variation on Nutritional and Functional Quality Attributes of Pea Pods

Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (Vigna unguiculata L. Walp) Leafy Vegetable.

Seasonal production limits the effective utilization of cowpea, which is regarded as food and a cash income crop in most African rural communities. To reduce the bacterial content and inactivate the naturally occurring enzymes that could induce undesirable changes during storage of the vegetable, blanching is applied. However, loss in flavor and nutritional value is experienced. Therefore, a study was conducted to investigate the effects of different blanching times on cowpea at a constant temperature, on its nutritive value. A 2 kg sample of fresh leaves was divided into four portions and blanched at 95°C for 0 (control), 2.5, 5, and 10 min. The study was arranged in a completely randomized design in triplicate. Collected data included moisture, total phenolic, antioxidant activity, and minerals [calcium (Ca), potassium (K), cobalt (Co), chromium (Cr), and silicon (Si)]. Compared to the control, total phenolic increased at 2.5 min to 9.83 mg GAE/g but then decreased by 4.99 and 4.60 mg GAE/g at 5 and 10 min of blanching time, respectively. Similarly, antioxidant activity increased at 2.5 min to 1025 μg AAE/g of WM, but reduced by 751.71 and 641.80 μg AAE/g of WM at 5 and 10 min, respectively. Ca increased at 2.5, 5, and 10 min by 69.10, 62.47, and 74.53 mg/L, respectively. Similarly, K increased at 2.5, 5, and 10 min by 31.57, 49.13, and 46.03 mg/L, respectively. Contrarily, Co decreased by 7.65, 7.37, and 9.29 mg/L at 2.5, 5, and 10 min of blanching, respectively. Similarly, Cr also decreased at 2.5, 5, and 10 min, by 0.23, 0.35, and 0.56 mg/L, respectively. Si increased at 2.5 and 10 min by 4.15 and 3.31 mg/L and reduced at 5 min by 1.61 mg/L. Therefore, blanching time of 2.5 min at a constant temperature of 95°C increased the tested nutritive elements, except for moisture, Co, and Cr.

Effect of Blanching Time on The Healthy Salt Characteristics of Sealible (Suaeda Maritima)

Sea salt has long been applied as food complement, but its use as ingredient receives serious health concern in last decade. Healthier salt containing NaCl no more than 60% is accepted as the promising option replacing the conventional one. The sealible plant (Suaeda maritima) can be procesesed into healthy salt. The plant grows well in muddy swamps of coastal areas, which make it have high salinity. The aim of this research was to determine the characteristics of healthy salt prepared from furrow plants using different levels of blanching time and activated charcoal. This research design followed a non-factorial completely randomized design (CRD) with different blanching time (no blanching, 3 min, 6 min, and 9 min) and the addition of activated charcoal (1.5%). The salt quality was checked for yield, water content, ash content, NaCl content, mineral content, salinity, vitamin A and phytochemicals. The results of the research showed that the furrow plant salt showed significant differences of salt characteristics in terms of yield, water content, ash content, NaCl content, minerals, salinity and vitamin A.

Impact of Blanching Treatments on the Physicochemical Qualities of Kinnow Peel Powder and its Utilization for Cupcake Formulation

Background: This study aims to determine the effects of blanching on the physicochemical characteristics of kinnow peel powder (KPP) and its suitability for cupcake formulation. Methods: The kinnow peels (KPs) were divided into five groups according to different blanching times at 95±5°C: 0 minutes (control), 2 minutes (T1), 4 minutes (T2), 6 minutes (T3) and 8 minutes (T4). All the blanched and control KPPs were examined for functional properties and proximate and organoleptic attributes. Result: The findings revealed that an increased blanching time affected the functional properties of KPP and varied significantly at a 5% significance level. The titratable acidity was reduced, with T4 exhibiting the lowest value (1.03±0.010). However, with the increased blanching time, the pH, bulk density, water absorption index and oil absorption capacity were also increased and reported as 6.32, 7.05 g/cc, 4.98 gm/gm and 2.04 gm/gm, respectively. The maximum protein content was observed in T4 (7.11 gm/100 gm) and its minimum values were recorded in crude fat (1.07±0.010 gm/100 gm), crude fibre (7.15±0.030 gm/100 gm), total mineral (3.54±0.035 gm/100 gm) and carbohydrates (70.79±0.11 gm/100 gm). An increase in the blanching time positively impacted the organoleptic attributes and reduced the bitter taste of the KPP (T4), boosting the overall acceptability of KPP. Hence, T4 was selected in cupcake formulation at 0% (TCC0), 10% (TCC1), 20% (TCC2), 30% (TCC3) and 40% (TCC4). It was noted that TCC2 might be used for cupcake formulation at the industrial level.

Improvement of Hot Air Dried Bitter Gourd (Momordica charantia L.) Product Quality: Optimization of Drying and Blanching Process by Experimental Design

Bitter gourd (Momordica charantia L.) is a plant species belonging to the Cucurbitaceae family, growing in tropical regions and containing health-promoting beneficial compounds. In the current study, bitter gourds prepared for drying were sliced in three different thicknesses (6, 8 and 10 mm) and dried in a hot-air dryer at three different temperatures (60, 70 and 80 °C) to preserve their medicinal efficacy. In the experiments, the samples were subjected to blanching at 93.5 °C and 2% salt water for 0, 2.5 and 5 min, and drying processes were conducted. After the drying process, drying time, total color change (∆E), total phenolic content (TPC), total antioxidant activity (TAA), and vitamin C properties were examined. The highest levels of TPC and TAA were found at lower drying air temperatures (DATs), and while these values increased with longer blanching times at lower DATs, they decreased with longer blanching times at higher DATs. According to the different drying temperatures used, it was discovered that the total color change peaked at 70 °C and that vitamin C levels declined as DAT rose. The optimal drying conditions for the 3D response surface methodology include 60 °C DAT, a slice thickness of 10 mm, and without blanching to maximize TPC, TAA and vitamin C content and minimize drying time and ∆E.

Optimization of the Heat-Drying Conditions of Drone Pupae by Response Surface Methodology (RSM).

Recent research has been conducted on various types of pre-processing methods for insects, including freeze-drying, microwave drying, hot air heat drying, and non-heat drying. This study aimed to identify the factors that have the greatest impact on heat drying conditions and establish the optimal heat drying conditions for drone pupae (Apis melifera L.) using response surface methodology (RSM) to minimize quality changes. Drone pupae were treated under various conditions, including blanching time (53-187 s) (X1), drying temperatures (41.6-58.4 °C) (X2), and drying time (266-434 min) (X3). The effect of these treatments on response variables, including the color parameter (WI, YI, BI, △E, and BD), AV, and TB of the dried drone pupae, was evaluated using a central composite design. The whole design consisted of 20 experimental points carried out in random order, which included eight factorial points, six center points, and six axial points. The optimal drying conditions for drone pupae were determined to be a blanching time of 58 s, a drying temperature of 56.7 °C, and a drying time of 298 min. The response variables were most affected by drying temperature and drying time and to a lesser extent by blanching time. The processed drone pupae using the optimized drying conditions resulted in the color parameters (WI, BI, YI, ΔE, and BD) being found to be 66.67, 21.33, 26.27, 31.27 and 0.13, respectively. And TB (log CFU/g) and AV (mg/g) values were found to be 3.12 and 4.33, respectively. The estimated and actual values for dried drone pupae showed no significant difference (p < 0.05). Comparing the physicochemical and microbiological properties of freeze-dried and optimal heat-dried drone pupae, the L and b value as well as PV were significantly lower in the heat-dried samples, while no significant difference was observed in the a value and AV (p < 0.05). Our study suggests that the model we developed can be applied to the large-scale production of drying conditions for use in the pharmaceutical and food industries.

Utilization of Out-of-specification Unripe Cavendish Banana [Musa acuminata (AAA)] as Banana Powder

Around 5–20% of the total banana crop in the Philippines is rejected because it does not meet the specifications for export as fresh fruit. This study aimed to utilize the out-of-specification unripe Cavendish banana of local exporters into banana powder. The effects of different pre-drying treatments such as blanching time and concentrations of citric acid and ascorbic acid on the properties of the resulting Cavendish banana powder in terms of moisture content, water activity, color, solubility, water absorption capacity, bulk density, water holding capacity, and % yield were determined using a central composite face-centered response surface methodology design. Significant mathematical models were generated that predicted the effects of individual and combined influences of pre-drying treatments. Results showed that ascorbic acid was the main factor that influence the lightness, water activity, swelling power, bulk density, and water absorption capacity of banana powder. Results of the optimization process suggested that the desirable pre-drying treatments for banana powder were a blanching time of 0–5 min, as well as soaking in ascorbic acid ranging from 0.01–0.10% and in citric acid ranging from 0.07–0.10%. The identified optimal treatment ranges for blanching time, ascorbic acid concentration, and citric acid concentration provide valuable insights for producing acceptable, safe, and high-quality banana powder. By utilizing out-of-specification bananas and transforming them into value-added intermediate products like powder, the banana industry can reduce waste, maximize resource utilization, and create a more environmentally friendly and economically viable approach to banana production.

The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach.

Spinach (Spinacia oleracea L.) is a representative green leafy vegetable commonly consumed fresh or as a ready-to-cook frozen product, with increasing consumption because of its many health-related properties. Among leafy vegetables, spinach poses a major concern in terms of pesticide residue detection due to common phytotechnical practices. In this study, spinach leaves were treated in the open field with three commercial pesticide formulations containing propamocarb, lambda-cyhalothrin, fluopicolide and chlorantraniliprole at the highest concentration. The effects of the successive processing steps of washing, blanching, freezing and frozen storage were evaluated on the levels of the four pesticide residues and the degradation product (propamocarb n-desmethyl). The washing step caused a reduction of fluopicolide and chlorantraniliprole of -47% and -43%, respectively, while having a mild effect on lambda-cyhalothrin content (+5%). A two-minute blanching step allowed for the reduction of pesticides content ranging from -41% to -4% with respect to the washed sample. Different behaviors were depicted for longer blanching times, mainly for propamocarb, reaching -56% after 10 min of treatment. Processing factors higher than 1 were reported mainly for lambda-cyhalothrin and fluopicolide. Frozen storage led to a slight increase in the pesticide content in samples treated for 6 and 10 min. The optimal blanching treatment for spinach, submitted to freezing and frozen storage, seems to be 2 min at 80 °C.

Effect Of Blanching on The Physicochemical Characteristic of Leilem Leaves (Clerodendrum Minahassae Teisjm. &amp; Binn).

Leilem leaves are vegetables that have a short shelf life, so they require postharvest handling to maintain the quality and quantity of leilem leaves. Blanching can be done as an effort to handle postharvest vegetables which can extend the shelf life of vegetables by heating methods. This research was conducted to determine the effect of blanching time on the quality and nutritional value of leilem leaves. The study was based on the RAL method with 5 treatments namely K0 (without blanching), K1 (1 minute blanching), K2 (3 min blanching), K3 (5 min blanching), K4 (7 min blanching) at 85°C which included a test color (hunter method), water content (AOAC method), chlorophyll content (Wintermans &amp; de Mots method), vitamin C content and antioxidant activity using the spectrophotometer method.&#x0D; The results showed that there was an effect of the dip blanching treatment on vegetable color, chlorophyll levels, vitamin C levels and antioxidant activity. Blanching at 85°C for 3 minutes increased the water content, chlorophyll content and antioxidant activity, but not vitamin C. A longer blanching time of more than 3 minutes could cause degradation and decomposition of the chlorophyll content and antioxidant activity of leilem leaves.&#x0D; Keywords: Blanching, Leilem leaves, Color, Chlorphyl, Vitamin C, Antioxidants and Moisture Content

Effects of Long Blanching Time on Nutritional Composition of Seablite (Suaeda Maritima) Flour

Seablite (Suaeda Maritima) can be used as raw material for functional salt. This study aims to determine the effect of blanching time on the nutritional composition of seablite: moisture, ash, protein, fat, carbohydrate, salinity, and vitamin A. The research design used a wholly randomized non-factorial design with variations in blanching time (0, 3, 6, and 9 minutes). Making saeblite flour begins with cleaning the Seablite, blanching according to the time specified in the research design, draining, and flouring to make it into Seablite flour. Based on the results of blanching time analysis on the nutritional composition of seablite, there was an interaction between the length of blanching time on the moisture content, ash content, carbohydrate content, vitamin A, and salinity of seablite plant flour. Still, there was no reaction between the length of blanching time on the protein and fat content of seablite plant flour.

Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis

Innovative food-preserving methods are developing with the demand for delicious and healthy foods. The current work investigates the preservation of raw Totapuri mango slices of 1 cube cm dimension through conventional blanching (CB) and ohmic blanching (OB). The peroxidase test identified the precise blanching times. The CB performed by boiling mango cubes at 90 °C in a hot water bath took 130 s, whereas OB took 40–110 s depending on the voltage gradients. The color parameters of the samples and the nature of inherent bioactive compounds remained intact in both conventional and ohmic blanching treatments. However, the blanching reduced the amounts of bioactive compounds. The CB reduced these contents to a greater extent than OB with the minimum effect at 20 V/cm due to non-uniform thermal effects in the former. The morphology was severely affected by CB treatment compared to OB treatment as evidenced by SEM image analyses. The DPPH scavenging activity at 20 V/cm was the highest among all blanched samples. Thus, the OB is preferable to CB for preserving the mango cubes.

Effect of pre-treatments and drying on the quality attributes of dried rhododendron flowers

Rhododendron is a highly perishable and nutritious flower abundant in phytocompounds. However, due to its availability for a short span, it is not much exploited by food researchers. Therefore, the aim of the current study was to optimize the pre-treatments for drying of Rhododendron with maximum phytochemical retention. The effect of different variables was evaluated on the physico-chemical parameters (such as moisture, ash, protein, total sugars and reducing sugars) and phytocompounds (such as ascorbic acid, carotenoids, anthocyanin, total phenols, flavonoids, antioxidant activity and tannins). All the quality attributes were significantly (p ≤ 0.05) affected by blanching treatment and dipping time. Among the chemical pre-treatments, KMS had a significant (p ≤ 0.05) effect on the retention of all phytochemicals, whereas, citric acid could not possess a significant (p ≤ 0.05) effect on the phytochemicals. The optimum process conditions for Rhododendron flowers were found to be 3 min blanching time, 2000 ppm KMS, 0% citric acid, and 26.28 min dipping time along with 0.917 desirability. In the nutshell, it is concluded that KMS in combination with blanching, prior to drying has been proven beneficial in the preservation of the phytocompounds and has the potential to utilize as a new ingredient in various food products.

Steam blanching strengthened far-infrared drying of broccoli: Effects on drying kinetics, microstructure, moisture migration, and quality attributes

The effects of steam blanching (SB) at various times (0, 30, 60, 90, 120, and 150 s) on the far-infrared drying kinetics, quality properties of broccoli, and relevant mechanisms were investigated. Compared with the untreated samples, SB increased the drying rate, and reduced the drying time by 9.26%-48.15%. The back propagation-artificial neural networks (BP-ANN) was optimized and performed the good fitting performance between drying time, blanching time and moisture ratio, with the best training function of trainlm, transfer function of tangsig in input-hidden layer and purelin in hidden-output layer, and 10 hidden layer neurons. Meanwhile, SB destroyed the cellular structure, that caused the collapse of the tissue and the increase of water freedom, and which were intensified by prolonging the blanching time. Blanched sample after drying had better color, higher chlorophyll and vitamin C contents, while the retention of sulforaphane decreased slightly after blanching compared with the untreated broccoli.

Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)

Indian gooseberry (Phyllanthus emblica) is a seasonal and highly nutritious fruit with shorter shelf-life and astringent taste limiting its utilization. The enzymatic browning and flavor loss are major concerns which makes pre-processing a crucial step for further processing. In this context, dry microwave blanching (MWB) was explored as an alternative to hot-water (HW) blanching to reduce its nutrition losses particularly ascorbic acid (AA) and makes it easier for removal of seed kernel. This study focused on the effect of MW power level (200–500 W) and blanching time (50–100 s) on AA content, color attributes (L*, a*, b*), and enzymatic inhibition in Indian gooseberry. The optimized MWB conditions were 294 W MW power with 70 s blanching time providing satisfactory enzymatic inhibition (75.47%), and retention of AA (417.70 mg/100 g pulp) and color attributes (L*: 58.42, a*: 4.57, b*: 26.23). As compared to HWB (80 °C, 5 min), MWB showed least AA degradation, higher total phenolic content and softening percent with less total color difference owing to its shorter processing time and dry blanching. Quantitative descriptive analysis (QDA) demonstrated that raw and MW blanched Indian gooseberries are the most accepted, followed by HW blanched samples. MWB showed better nutrient retention than HWB with easier seed removal showed the application of MW radiation for blanching of other fruits.

Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)

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.

High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state

In order to exploring a feasible pretreatment technology of red pepper, an emerging thermal pretreatment technology namely high-humidity hot air impingement blanching (HHAIB) was employed and its effect on drying behavior and related mechanisms were explored through analyzing the ultrastructure, the contents and composition of cell wall pectins, water state of red pepper during the blanching process under blanching temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 0 to 150 s. Results indicated HHAIB can extensively reduce the drying time from 11 h for the un-blanched samples to 8 h for the samples blanched for 90 s. In addition, HHAIB reduced the products' hardness by 8.19%–47.91% compared to the untreated samples. The cellular structure and water state experienced a significant alternation with the increasing blanching time. The content of water-soluble pectin (WSP) increased, while the contents of chelate-soluble pectin (CSP) and sodium‑carbonate-soluble pectin (NSP) decreased during the blanching process. Overall, HHAIB treatment is a promising blanching technology for red pepper as it can accelerate the drying process through softening tissue and altering the ultrastructure and moisture binding state. Industrial practiceDrying is one of the most frequently used methods for red pepper preservation as it can effectively reduce the moisture content so as to hinder the growth and reproduction of microorganisms and the moisture-mediated deteriorative reactions. While the existence of waxy hydrophobic layer covered the surface of red pepper results in long drying time and poor products' quality. In industrial practice chemical dipping is often used to remove the wax layer and enhance the drying rate of red pepper. However, the chemical residues can trigger food safety issues and how to deal with the highly corrosive chemical dipping solution is also a challenge. Therefore, it is very tempting for industry to explore innovative pretreatment for red pepper drying. The current work indicated that HHAIB is a promising alternative technology to replace the chemical dipping method as it extensively enhances the drying process of red pepper.

데침 시간에 따른 섬쑥부쟁이의 항산화 활성 및 비타민 B2 함량 변화

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.

A novel method of shrimp blanching by CO2 heat pump: Quality, energy, and economy analysis

To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO2 heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural properties of shrimp samples, and the optimal blanching times of 270 s and 240 s were obtained at 90°C and 95°C, respectively. In contrast to the fuel blanching system (FB system) at 100°C, the annual standard coal consumption of the THPB system with 90°C blanching is decreased by 79%, and the annual operating cost can be saved by CNY 63,800, with a payback period of about 3.13 years. Industrial relevanceBlanching is one of the effective ways to prolong the shelf life of shrimp. However, the research on the blanching time and temperature of shrimp is not comprehensive. In addition, the traditional fuel blanching process has high energy consumption and pollution, and can no longer meet the quality requirements of the modern food processing industry. Heat pump has been shown to have better performance in food drying, but it is less used in blanching. The information presented in this study may provide other insights into food processing.

Tenebrio molitor powder: an analysis of the techniques for the production of powder at an industrial level

The increase in the world’s population has been an issue for several years as the food industry struggles to provide the necessary solutions to meet future food demand. As a result, the industry has been looking for new and innovative ways to produce and provide sustainable and ecological solutions to meet future demands. The most obvious solution is the production, commercialisation, and acceptance of insects in the European market, as the species,Tenebrio molitor is one of the most promising novel foods to enter the market. In this study, we found that the blanching time had no effect on the organoleptic properties of the larvae and that after blanching there was an absorption of about 37% compared to the initial weight. We also confirmed that the binomial time/temperature in the dehydration process is extremely important for the product’s organoleptic properties, as the powder exhibited a lighter shade at 40 °C/22 h. We also discovered that the powder is the best way to go when it comes to product quality because dehydration of the whole larvae does not correspond to powder quality. We conclude that there are several issues to consider when scaling production facilities for a sustainable business model before taking this critical step. The increase in larval body weight after blanching presents some technical challenges as the capacity of the dehydrator decreases and an internal assessment must be performed to maximise production. The blanching time undoubtedly does not affect the colour of the larvae, which means that it is possible to drastically reduce the time of this particular process and accelerate the conversion process of the larvae into powder. Dehydration is the most important step in the whole industrial process, as it most affects the organoleptic proprieties of the final product, the powder.