Recent developments and trends in thermal blanching – A comprehensive review

被引：294

作者：

Xiao, Hong-Wei ^{[1
]}

Pan, Zhongli ^{[3
,6
]}

Deng, Li-Zhen ^{[1
]}

El-Mashad, Hamed M. ^{[4
]}

Yang, Xu-Hai ^{[2
]}

Mujumdar, Arun S. ^{[5
]}

Gao, Zhen-Jiang ^{[1
]}

Zhang, Qian ^{[2
]}

机构：

[1] College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing,100083, China

[2] College of Mechanical and Electrical Engineering, Shihezi University, Shihezi,832001, China

[3] Department of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis,CA,95616, United States

[4] Department of Agricultural Engineering, Mansoura University, Mansoura, Egypt

[5] Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue,Quebec, Canada

[6] Healthy Processed Foods Research Unit, USDA-ARS, 800 Buchanan St., Albany,CA,94710, United States

来源：

Information Processing in Agriculture | 2017年 / 4卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Ascorbic acid - Pesticides - Water;

D O I：

10.1016/j.inpa.2017.02.001

中图分类号：

学科分类号：

摘要：

Thermal blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review the current status of thermal blanching. Firstly, the purposes of blanching, which include inactivating enzymes, enhancing drying rate and product quality, removing pesticide residues and toxic constituents, expelling air in plant tissues, decreasing microbial load, are examined. Then, the reason to why indicators such as POD and PPO, ascorbic acid, color, and texture are frequently used to evaluate blanching process is summarized. After that, the principles, applications and limitations of current thermal blanching methods, which include conventional hot water blanching, steam blanching, microwave blanching, ohmic blanching, and infrared blanching are outlined. Finally, future trends are identified and discussed. © 2017 China Agricultural University

引用

页码：101 / 127