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Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven
Jurnal Teknik Pertanian Lampung, 2023 Jelly ear mushroom (Auricularia auricula) is easily damaged due to high water content of around 85-95%. Therefore, it is necessary to dry it to extend the its shelf life.
Ning Puji Lestari +3 more
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Effects of Different Blanching Methods on Nutritional and Sensory Quality of Jingcai Sweet Corn
Shipin gongye ke-ji, 2023 In this study, Jingcai sweet corn was used as raw material. The effects of steam blanching and water bath blanching on the heat transfer rate, nutrient content, enzyme activity, colour change, texture profile analysis and sensory quality of Jingcai sweet
Kaiwen DENG +6 more
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Frontiers in Nutrition, 2023 IntroductionColored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties.MethodThe current study aimed to ...
Rajni Saini +4 more
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Effect of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves
Journal of Applied Sciences and Environmental Management, 2021 Various blanching methods were applied to tomatoes and pumpkin leaves (Telfairia occidentalis) to investigate the effect of the different blanching method on some of its nutritional content. The effects of steam and water blanching as a pretreatment on
M.O. Sunmonu +4 more
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Mass, volume and moisture exchange during carrot root blanching [PDF]
Journal on Processing and Energy in Agriculture, 2017 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 ...
Ponjičan Ondrej +4 more
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Processing Technology Optimization and Quality Analysis of Frozen Aralia chinensis L. Bud
Shipin gongye ke-ji, 2022 In order to optimize the processing technology of frozen Aralia chinensis L. bud, the effects of blanching solution pH, blanching time and frozen temperature on the color (△E value) and drip loss were investigated by single factor experiments, and the ...
Sanjiang KANG, Haiyan ZHANG, Juan SONG
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Applied Sciences, 2022 The aim of this work was to study the effect of blanching and drying on the quality of four Ethiopian cassava varieties (Chichu, Hawassa-4, Quelle, and Kello).
Haimanot Hailegiorgis Ayele +2 more
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Molecules, 2020 This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and ...
Tafadzwa Kaseke +2 more
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Kinetic Models of Peroxidase Inactivation in Capsella bursa-pastoris during Blanching
Shipin gongye ke-ji, 2023 The inactivation kinetic of peroxidase in Capsella bursa-pastoris during blanching was evaluated using first-order, Weibull, and Logistic models. The goodness-of-fit of the three tested models was assessed using the coefficient of determination (R2), chi-
Haiyan WU, Xiaoling SHI, Qiumei YUAN
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Frontiers in Plant Science, 2021 Blanching is a technique used in blocking sunlight for the production of tender, sweet, and delicious stems in the field. This technique is also used in water dropwort (Oenanthe javanica), an important vegetable in East Asia.
Sunjeet Kumar +11 more
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