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Titre :
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Leaching of soluble solids during blanching of vegetables by ohmic heating
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Auteurs :
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S. Mizrahi
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Type de document :
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article/chapitre/communication
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Année de publication :
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1996
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Format :
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p. 153-166
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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LEGUME
;
BLANCHIMENT
;
SOLUTE
;
PERTE NUTRITIONNELLE
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Résumé :
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Ohmic heating may provide an effective method for blanching, especially of whole large vegetables where the process may be accomplished in a relatively short time regardless of the shape and the size of the product. Such a process eliminates any need for dicing of these large vegetables as commonly done prior to water blanching. The extent of solute leaching during blanching by both ohmic heating and by hot water follows the same pattern. It is proportional to the surface to volume ratio of the product and to the square root of the process time. Therefore, by eliminating the need for dicing, blanching by ohmic heating may considerably reduce the extent of solute leaching, as compared to a hot water process, by a favorable combination of a low surface to volume ratio and a short blanching rime.
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Source :
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Journal of food engineering, vol.29
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