Influence of Different Blanching Conditions on Changes in Several Quality Parameters and Physiological Properties of Carrot for Determination of Optimum Blanching Conditions

• ORIKASA Takahiro

  Faculty of Agriculture, Iwate University

• KOIDE Shoji

  Faculty of Agriculture, Iwate University

• SAWADA Minori

  Faculty of Agriculture, Iwate University

• SANKA Terutoshi

  Faculty of Agriculture, Iwate University

• SASAKI Kuniaki

  Organization for Regional Cooperation, Iwate University

• WATANABE Takashi

  Food Research Institute, NARO

• ANDO Yasumasa

  Food Research Institute, NARO

• NAKAMURA Nobutaka

  Food Research Institute, NARO

• MURAMATSU Yoshiki

  Faculty of Regional Environment Science, Tokyo University of Agriculture

• SHIINA Takeo

  Graduate School of Horticulture, Chiba University

• TAGAWA Akio

  Kagoshima-Osumi Food Technology Development Center

Bibliographic Information

Other Title

• ニンジンの最適ブランチング処理法の検討に向けた品質および物理的特性の測定
• ニンジン ノ サイテキ ブランチング ショリホウ ノ ケントウ ニ ムケタ ヒンシツ オヨビ ブツリテキ トクセイ ノ ソクテイ

Abstract

We discussed the changes in quality parameters for carrot samples in three kinds of branching treatments, i.e., hot water (HW), microwave (MW), and microwave with covered plastic wrap (MWP). The ratio of weight loss after MWP was the largest in three treatments. The ΔE was more than 10 in each treatment. The residual ratios of β-carotene after HW, MW and MWP were 90.0, 85.8 and 87.1%, respectively. The ratio of decrease of L-ascorbic acid and potassium for HW treatment was 2 to 4 times larger than those for other treatments. The internal porosity increased and the hardness decreased by MWP treatment more than other treatments. The injured cell walls of samples for MWP were observed by the microstructure analysis.

Journal

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

  Journal of the Japanese Society of Agricultural Machinery and Food Engineers 79 (2), 122-130, 2017-03-01

  Japanese Society of Agricultural Machinery and Food Engineers

Keywords

• carrot
• blanching
• microwave
• quality parameters
• sample structure

Details

• CRID: 1390848250116327168
• NII Article ID: 130007853322
• NII Book ID: AA12654054
• DOI: 10.11357/jsamfe.79.2_122
• ISSN: 21890765
• ISSN: 2188224X
• NDL BIB ID: 028037805
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030925028
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I028037805
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed