• citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:11
  • full-text downloads in 30 days:5


article: 6 from 17  
Back back to result list
2017, vol. 21, iss. 2, pp. 104-107
Mass, volume and moisture exchange during carrot root blanching
University of Novi Sad, Faculty of Agriculture
Integrated and organics fruit and vegetable products drying by combined technology (MESTD - 31058)

Blanching is a regular procedure during the vegetable products processing like drying, freezing or canning). In this paper, testing was the influence of blanching carrot root in heated water temperature 80 and 100°C for a period of 1, 3 and 5 minutes. Carrot root samples had shape of the cylinders height of 10 mm and an average diameter of 30 mm. The highest values mass change of 6.81 and 5.71 % were measured for treatment 5 minutes at temperature 80 and 100°C. For the same blanching regimes measured was the biggest exchange of volume 10.20 and 6.50 %. Exchanging the moisture was in the range from 1.30 to 0.79 % depends on the length of blanching period. It was found a statistically significant reduction in mass and volume of samples carrot during blanching in water. Increasing time and temperature the blanching adversely affect the loss of mass and volume sliced carrot root. From the mentioned, the blanching sliced carrots roots should use other methods of blanching (steam or microwave blanching).
*** (1983) Pravilnik o metodama uzimanja uzorak i vršenja hemijskih i fizičkih analiza radi kontrole kvaliteta proizvoda od voća i povrća. Službeni list SFRJ, 29/83
Agiriga, A.N., Iwe, M.O., Etoamaihe, U.J., Olaoye, O.A. (2015) Impact of different blanching treatments on the nutritional and sensory properties of oven dried carrot slices. Sky Journal of Food Science, 4 (7), 102-107
Cano, M.P. (1996) Vegetables. in: Jeremiah L.E. [ed.] Freezing effects on food quality, New York: Marcel Dekker, 520
Negi, P.S., Roy, S.K. (2000) Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots. Journal of the Science of Food and Agriculture, 80(15): 2169-2175
Ponting, J.D. (1973) Osmotic dehydration of fruits recent modifications and applications. Process Biochemistry, 8, 18- 20
Ponjičan, O., Babić, M., Radojčin, M., Bajkin, A., Radomirović, D. (2013) The physical behavior of celery during osmotic drying. in: 3rd International conference Sustainable Postharvest and Food Technologies - INOPTEP 2013, April 21st - 26th, 2013, Vrnjačka Banja, Serbia, Proceedings, 152-158
Ponjičan, O., Bajkin, A., Radomirović, D., Pavkov, I., Radojčin, M. (2014) Promena mase korena mrkve u procesu osmotskog sušenja u zavisnosti od primenjenog predtretmana. Savremena poljoprivredna tehnika, vol. 40, br. 2, str. 97-106
Prochaska, L.J., Nguyen, X.T., Donat, N., Piekutowski, W.V. (2000) Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey. Medical Hypotheses, 54(2): 254-262
Reyes-de-Corcuera, J.I., Cavalieri, R.P., Powers, J.R. (2004) Blanching of foods. in: Encyclopedia of Agricultural, Food, and Biological Engineering, Marcel Dekker, Inc
Sanjuán, N., Hernando, I., Lluch, A., Mulet, A. (2005) Effects of low temperature blanching on texture, microstructure and rehydration capacity of carrots. J Sci Food Agric, 2071-2076; 85
Siliha, H., Jahn, W., Gierschner, K. (1996) Effect of a new canning process on cell wall pectic substances, calcium retention and texture of canned carrots. Elsevier BV, str. 495-508
Smout, C., Sila, D.N., Vu, T.S., Van, L.A.M.L., Hendrickx, M.E.G. (2005) Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots. Journal of Food Engineering, 67(4): 419-425
Uddin, M.B., Ainsworth, P., İbanoğlu, Ş. (2004) Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. Journal of Food Engineering, 65(4): 473-477


article language: English
document type: Original Scientific Paper
DOI: 10.5937/JPEA1702104P
published in SCIndeks: 12/06/2017