Food Processing Commons^™

Evaluation Of The Influence Of Pretreatment Methods On The Quality Characteristics Of Okra Hot-Air Drying Based On The Coefficient Of Variation Method, Qu Zhan-Ping, Zhang Xiao-Yan, Song Shu-Ya, Zhang Jing-Lin, Liu De-Yang

Food and Machinery

Objective:Improve the quality of dried okra products.Methods:The rehydration ratio, shrinkage rate, vitamin C content, drying time and sensory score were used to analyze the effects of different pretreatment methods on the quality of dried okra products, and the coefficient of variation method was used for comprehensive weighted evaluation.Results:The results showed that blanching and ultrasonic pretreatment can significantly increase the rehydration ratio of the dried sample (P＜0.05). The shrinkage rate was most affected by blanching. The vitamin C content of the pretreatment group was lower than that of the control group, and the ultrasound …

Effects Of Blanching On Color, Texture And Sodium Chloride Content During Storage Time Of Frozen Vegetable Soybean Modeling For Commercial Scale, Pimsiree Suwan

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Vegetable soybeans [Glycine max (L.) Merrill] are a green stage of soybeans, which have become increasingly popular among health-conscious Americans as an alternative low-fat and heart-healthy food. Vegetable soybeans (VSB) are also an excellent source of protein and fiber. However, the vast majority of the VSB consumed are imported, as they are not extensively grown and processed in the United States. The situation results in short supply and limited processing information.

The purpose of this study was to investigate the effects of water blanching (at 86, 92, 98 °C for 1m30s, 2m, 2m30s) and steam blanching (at 86, 92, …

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour
of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic
content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …