effect of high-humidity hot air impingement blanching
Microwave and blanch‐assisted drying of white yam
The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated Yam cubes destined for hot air drying at temperatures 70–90C were predried in a domestic microwave or blanched in hot water for 1–5 min Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a
THERMOZONE [Vertical Air Impingement Type] PRODUCTS
Uniform and shorter time processing by the effect of impingement The atomizing function enables a processing by the high humidity hot air Various heating processes are available by selecting a different combination of temperature moisture air velocity residence time One(1)unit of oven can perform from cooking to marking burns on the surface
Pectin Fraction Interconversions: Insight into
Oct 10 2006High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification Food Chemistry 2018 261 292-300 DOI: 10 1016/j foodchem 2018 04 062
Chemical and physical pretreatments of fruits and
Novel blanching treatments such as high-humidity hot air impingement blanching microwave and ohmic heat blanching can reduce the nutrition loss and are more efficient Non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks and more fundamental researches are needed for better design and scale up
Effects of processing techniques on drying characteristics
Jun 10 2019Wang J Yang XH Mujumdar AS Fang XM Xiao HW (2018) Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity the degradation kinetics of red pigment ascorbic
EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND
Mar 16 2011ABSTRACT The effects of SSB (superheated steam blanching) time (0 3 6 9 and 12 min) and drying temperature (50 60 70 and 80C) on drying kinetics and quality of yam slices under air impingement drying were investigated in this paper
Using Infrared Radiation in a Radiant Wall Oven for
2 3 Roasting The three low moisture peanut samples two IR blanched (343 3C for 1 min or 287 7C for 1 5 min) and one hot air blanched (control 100C for 20 min) were roasted using a conventional hot air impingement oven (Model 1450 Fort Wayne IN 46804 USA) to a CEI value of ~48 5 which indicates a medium roast level All the three samples that were chosen
EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND
Mar 16 2011ABSTRACT The effects of SSB (superheated steam blanching) time (0 3 6 9 and 12 min) and drying temperature (50 60 70 and 80C) on drying kinetics and quality of yam slices under air impingement drying were investigated in this paper
Effect of high
Apr 01 2017Effects of high-humidity hot air impingement blanching (HHAIB) under different times (30 60 90 120 150 180 210 and 240 s) on drying characteristics and quality attributes of red peppers in terms of surface colour red pigment content microstructure and texture were investigated
Novel high
Seedless grapes blanched by high-humidity hot air impingement blanching (HHAIB) at different temperatures (90 100 110 and 120C) and several durations (30 60 90 and 120s) were air-dried at temperatures ranging from 55 to 70C The PPO activity drying kinetics and the product color parameters were investigated to evaluate the effect of HHAIB on drying kinetics
Prunus: Zhang Qian
ABSTRACT: The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30 60 90 and 120 s) on drying characteristics hardness cell wall pectin fractions contents and nanostructure as well ultrastructure of apricot were investigated Results showed that HHAIB reduced drying time and decreased the
Handbook of food processing : food preservation
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Chemical and physical pretreatments of fruits and
Dec 20 2017Novel blanching treatments such as high-humidity hot air impingement blanching microwave and ohmic heat blanching can reduce the nutrition loss and are more efficient Non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks and more fundamental researches are needed for better design and scale up
Food Processing Technologies
This book covers a range of food processing technologies and their effect on various food products attributes such as bioactive compounds safety and sensory and nutritional aspects of the food upon processing Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products Processing View Section 6 Hot Air Impingement
Grape Drying: Current Status and Future Trends
High-humidity hot air impingement blanching (HHAIB) Blanching time: 30 60 90 120 s Blanching temperature: 90 100 110 and 120C Relative humidity: 40–45% Fresh grapes Air impingement dryer was installed in the College of Engineering of China Agricultural University Beijing China Drying temperature: 55 60 65 70C
SHENG FANG MATHEMATICAL MODELING AND EFFECT OF
[21] investigated the effect of superheated steam blanching on the drying kinetics and quality of yam slices under air impingement drying Lin et al [22] studied the dehydration of yam slices by using FIR- -assisted freeze drying Sobukola et al [23] studied the convective hot air drying at temperature 70 80
Food Processing Technologies
Aug 05 2016Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes such as bioactive compounds safety and sensory and nutritional aspects of the food upon processing There are eight major parts in the book
Effect of Pretreatment Methods on the Moisture State and
Deng LZ Mujumdar A Yang XH Wang J Zhang Q Zheng ZA et al High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification Food Chem 2018 261:292–300 PubMed Crossref Web of Science Google Scholar
Drying kinetics and modeling of savory leaves under
the effect of air flow velocity on drying time with increasing of air velocity increasing drying rate and in follows decreasing drying time were observed Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes
Effects of various blanching methods on weight loss
Apr 01 2017The effects of hot water blanching (HWB) microwave blanching (MWB) infrared blanching (IRB) and high-humidity hot air impingement blanching (HHAIB) on weight loss enzyme inactivation (peroxidase POD and polyphenol oxidase PPO) characteristic bioactive component contents (red pigments and ascorbic acid) antioxidant capacity (total
SHENG FANG MATHEMATICAL MODELING AND EFFECT OF
[21] investigated the effect of superheated steam blanching on the drying kinetics and quality of yam slices under air impingement drying Lin et al [22] studied the dehydration of yam slices by using FIR- -assisted freeze drying Sobukola et al [23] studied the convective hot air drying at temperature 70 80
Grape Drying: Current Status and Future Trends
High-humidity hot air impingement blanching (HHAIB) Blanching time: 30 60 90 120 s Blanching temperature: 90 100 110 and 120C Relative humidity: 40–45% Fresh grapes Air impingement dryer was installed in the College of Engineering of China Agricultural University Beijing China Drying temperature: 55 60 65 70C
Degradation Kinetics of Peroxidase Enzyme Phenolic
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes reducing drying time and altering cellular structure Food Control 2019 96 104-111 DOI: 10 1016/j foodcont 2018 09 008 Milad Pero Gholamreza Askari Torstein Skra Dagbjrn Skipnes Hossein Kiani
Polyphenol oxidase inactivation and vitamin C degradation
Jun Wang Xu-Hai Yang Arun S Mujumdar Xiao-Ming Fang Qian Zhang Zhi-An Zheng Zhen-Jiang Gao Hong-Wei Xiao Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity the degradation kinetics of red pigment ascorbic acid in dehydrated red peppers during storage Food Chemistry 10






