Recent developments and trends in thermal blanching – A comprehensive review
Hong-Wei Xiao,Zhongli Pan,Zhongli Pan,Li-Zhen Deng,Hamed M. El-Mashad,Xu-Hai Yang,Arun S. Mujumdar,Zhen-Jiang Gao,Qian Zhang +8 more
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TLDR
A review of the current status of thermal blanching can be found in this article, where the principles, applications and limitations of current thermal Blanching methods, which include conventional hot water blanchings, steam blanchers, microwave blanners, ohmic blanners and infrared blanners are outlined.About:
This article is published in Information Processing in Agriculture.The article was published on 2017-06-01 and is currently open access. It has received 214 citations till now. The article focuses on the topics: Blanching & Ascorbic acid.read more
Citations
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Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review.
Li-Zhen Deng,Arun S. Mujumdar,Qian Zhang,Xu-Hai Yang,Jun Wang,Zhi-An Zheng,Zhen-Jiang Gao,Hong-Wei Xiao +7 more
TL;DR: Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products, and non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks.
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Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure
Li-Zhen Deng,Xu-Hai Yang,A.S. Mujumdar,Jin-Hong Zhao,Dong Wang,Qian Zhang,Jun Wang,Zhen-Jiang Gao,Hong-Wei Xiao +8 more
TL;DR: In this article, results of an experimental study were presented and discussed for pulsed vacuum drying (PVD), infrared assisted hot air drying (IR-HAD), and hot-air drying (HAD) on drying kinetics, physicochemical properties (surface colour, non-enzyme browning index, red pigments, rehydration ratio, water holding capacity and ascorbic acid), antioxidant capacity, and microstructure of red pepper.
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Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)
Xiao-Lin Zhang,Chong-Shan Zhong,Arun S. Mujumdar,Xu-Hai Yang,Li-Zhen Deng,Jun Wang,Hong-Wei Xiao +6 more
TL;DR: In this paper, the feasibility of cold plasma as a non-thermal pretreatment technology for chili pepper drying is explored and the effects of different cold plasma pretreatment time (15, 30, 45, 60) on hot air drying kinetics and quality attributes of chili pepper, such as colour, red pigment retention, antioxidant activity, and microstructure were investigated.
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High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
Li-Zhen Deng,Zhongli Pan,A.S. Mujumdar,Jin-Hong Zhao,Zhi-An Zheng,Zhen-Jiang Gao,Hong-Wei Xiao +6 more
TL;DR: In this paper, the effects of hot air impingement blanching on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultrastructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110˚°C and relative humidity of 35%−40% for various exposure times ranging from 30 to 150˚s.
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Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying
TL;DR: In this article, the authors investigated the relationship between surface color and natural pigment, as well as non-enzymatic browning of red pepper during hot air drying at drying temperatures of 60, 70, and 80 °C.
References
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