Influence of Blanching on Water Transpiration Rate and Quality Changes during Far-Infrared Drying of Cut Cabbage

• WATANABE Takashi

  Graduate School of Agriculture, Iwate university

• ORIKASA Takahiro

  Graduate School of Agriculture, Iwate university Faculty of Agriculture, Iwate university

• SASAKI Kuniaki

  Regional Collaboration Center, Iwate university

• KOIDE Shoji

  Graduate School of Agriculture, Iwate university Faculty of Agriculture, Iwate university

• SHIINA Takeo

  National Food Research Institute, NARO

• TAGAWA Akio

  Graduate School of Horticulture, Chiba university

Bibliographic Information

Other Title

• ブランチング処理がカットキャベツの遠赤外線乾燥過程における水分蒸散速度および品質変化に及ぼす影響
• ブランチング ショリ ガ カットキャベツ ノ エンセキガイセン カンソウ カテイ ニ オケル スイブン ジョウサン ソクド オヨビ ヒンシツ ヘンカ ニ オヨボス エイキョウ

Abstract

The influence of hot water blanching and microwave blanching on water transpiration rate and quality changes (Brix sugar and L-ascorbic acid contents) in cut cabbage during far-infrared drying and hot air drying was investigated. The results revealed that water transpiration rate was increased in the dried cabbage receiving blanching pre-treatment. This increase was attributable to softening of the samples during hot water blanching, or to inhibiting the reduction of surface area (shrinkage) in the dried samples during hot water blanching and microwave blanching. In contrast to hot water blanching, microwave blanching prevented Brix sugar and L-ascorbic acid content in the dried sample.

Journal

• Journal of the Japanese Society of Agricultural Machinery and Food Engineers

  Journal of the Japanese Society of Agricultural Machinery and Food Engineers 76 (5), 387-394, 2014

  Japanese Society of Agricultural Machinery and Food Engineers

Keywords

• microwave blanching
• far-infrared drying
• cabbage
• water transpiration rate
• L-ascorbic acid
• Brix sugar content

Details

• CRID: 1390001205515667712
• NII Article ID: 220000158357
• NII Article ID: 40020204927
• NII Article ID: 130006943627
• NII Book ID: AA12654054
• DOI: 10.11357/jsamfe.76.5_387
• ISSN: 21890765
• ISSN: 2188224X
• NDL BIB ID: 025799127
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030923023
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I025799127
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed