Combined effects of blanching pretreatments and ohmic heating on the texture of potato cubes

Sciences des Aliments

Volumn 19, Issue 1, 1999, Pages 111-117

  Eliot, Sandrine C ^a   Goullieux, Adeline ^b   Pain, Jean Pierre ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b UNIVERSITÉ DE PICARDIE JULES VERNE   (France)

Author keywords

Blanching; Ohmic heating; Potato; Quality; Texture

Indexed keywords

EID: 0033436455     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. AGUILAR C.N., ANZALDÚA-MORALES A., TALAMÁS R., GASTÉLUM G., 1997. Low-temperature blanch improves textural quality of French-fries. J. Food Sci., 62, 568-571.
2. ANDERSSON A., GEKAS V., LIND I., OLIVEIRA F., ÖSTE R., 1994. Effect of preheating on potato texture. Crit. Rev. Food Sci. Nutr., 34, 229-251.
3. th International Congress on Engineering and Food, Brighton, February 1997, C29-C32, Sheffield Academic Press, Sheffield.
4. HALDEN K., DE ALWIS A.A.P., FRYER P.J., 1990. Changes in the electrical conductivity of foods during ohmic heating. Int. J. Food Sci. Technol., 25, 9-25.
5. LEE C.Y., BOURNE M.C., VAN BUREN J.P., 1979. Effect of blanching treatments on the firmness of carrots. J. Food Sci., 44, 615-616.
6. MIZE C.W., SCHULTZ R.C., 1985. Comparing treatment means correctly and appropriately. Can. J. For. Res., 15, 1142-1148.
7. PALANIAPPAN S., SASTRY S.K., 1991a. Electrical conductivity of selected solid foods during ohmic heating. J. Food Process Eng., 14, 221-236.
8. PALANIAPPAN S., SASTRY S.K., 1991b. Electrical conductivity of selected juices: influences of temperature, solids content, applied voltage and particle size. J. Food Process Eng., 14, 247-260.
9. PARROTT D.L., 1992. Use of ohmic heating for aseptic processing of food particulates. Food Technol., 46, 68-72.
10. QUINTERO-RAMOS A., BOURNE M.C., ANZALDÚA-MORALES A., 1992. Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J. Food Sci., 57, 1127-1128, 1139.
11. SASTRY S.K., 1992. Advances in ohmic heating for sterilisation of liquid particle mixtures. In: SINGH R.P., WIRAKARTAKUSUMAH M.A. (eds.), Advances in Food Engineering, 139-147, CRC Press, Boca Raton.
12. WANG W.C., SASTRY S.K., 1993. Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: Electrical conductivity profiles and vacuum infusion studies. J. Food Eng., 20, 299-309.
13. WU A., CHANG W.H., 1990. Influence of precooking on the firmness and pectic substances of three stem vegetables. Int. J. Food Sci. Technol., 25, 558-565.