Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 12, Issue 3, Pages 671-680Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910801993841
Keywords
Peach; High-pressure processing; Blanching; Citric acid; Polyphenoloxidase; Drying; Moisture diffusivity
Categories
Funding
- Indo-US Knowledge Initiative in Agriculture
- Central Food Technological Research Institute (CFTRI), Mysore, India
- Department of Biotechnology (DBT), Government of India, New Delhi
Ask authors/readers for more resources
Experiments were conducted to evaluate the feasibility of using high-pressure processing as an alternate for hot-water blanching of peach slices. Peach slices were pressure processed at various combinations of pressures (50-700 MPa) at 25C with and without citric acid for two holding times (5 and 10 min). Pressure treatment (300 MPa), in combination with citric acid (1-1.2%), was an effective method to inactivatepeach polyphenoloxidase enzymes. Pressure-treated peach slices, with and without citric acid, were subsequently dehydrated in a cabinet dryer at 70C. Pressure treatment enhanced the drying rate and reduced the drying time. Logarithmic model satisfactorily described the drying behavior of peach slices. Pressure-processed samples had higher moisture diffusivity than control samples. The results reveals that high-pressure processing of peach fruits suspended in citric acid medium can be used as potential alternative for hot water blanching.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available