OHMIC BLANCHING EFFECTS ON DRYING OF VEGETABLE BYPRODUCT


Icier F.

JOURNAL OF FOOD PROCESS ENGINEERING, vol.33, no.4, pp.661-683, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1111/j.1745-4530.2008.00295.x
  • Title of Journal : JOURNAL OF FOOD PROCESS ENGINEERING
  • Page Numbers: pp.661-683

Abstract

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.