Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato

Drying Technology

Volumn 23, Issue 12, 2005, Pages 2449-2461

  Al Khuseibi, Mohammed K ^a   Sablani, Shyam S ^a   Perera, Conrad O ^b  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Apparent density; Color; Enzyme inactivation; High hydrostatic pressure; Rehydration

Indexed keywords

BOILING LIQUIDS; COLOR; DEHYDRATION; ENZYMES; FOOD PROCESSING; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; HYDRATION; HYDROSTATIC PRESSURE; REACTION KINETICS; TEXTURES; WATER;

APPARENT DENSITY; DRYING KINETICS; ENZYME INACTIVATION; HIGH HYDROSTATIC PRESSURE EFFECTS; POTATO CUBES; QUALITY PARAMETERS; REHYDRATION; WATER BLANCHING;

DRYING;

HYDROSTATIC PRESSURE;

EID: 30544454442     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930500340734     Document Type: Article

References (22)

1. Rahman, M.S.; Perera, C.O. Drying and food preservation. Handbook of Food Preservation, Rahman, M.S., Ed.; Marcel Dekker: New York, 1999; 173-216.
2. Cheftel, J.C. Effects of high hydrostatic pressure on food constitutes: An overview. In High Pressure and Biotechnology, Balny, C., Hayashi, R., Heremans, K., Masson, P., Eds.; John Libbey Euro-text: Montrouge, 1992; 195-209.
3. Eshtiaghi, M.N.; Stute, R.; Knorr, D. High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrot and potatoes. Journal of Food Science 1994, 59 (6), 1168-1170[CSA]
4. Tewari, G.; Jayas, D.S.; Holley, R.A. High pressure processing of foods: An overview. Science Des Aliments 1999, 19, 619-661[CSA]
5. Eshtiaghi, M.N.; Knorr, D. Potato cubes response to water blanching and high hydrostatic pressure. Journal of Food Science 1993, 58 (6), 1371-1374[CSA]
6. Rastogi, N.A.; Niranjan, K. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science 1998, 63 (3), 508-511[CSA]
7. Jayas, D.S.; Cenkowski, S.; Pabis, S.; Muir, W.E. Review of thin layer drying and wetting equations. Drying Technology 1991, 9 (3), 551[CSA]
8. Rahman, M.S.; Perera, C.O.; Theband, C. Desorption isotherm and heat pump drying kinetics of peas. Food Research International 1998, 30, 485-491[CSA][CROSSREF]
9. Krokida, M.K.; Philippopoulos, C. Rehydration of dehydrated foods. Dying Technology 2005, 23 (4), 799-830[CSA]
10. Rahman, M.S. Food Properties Handbook; CRC Press: Boca Raton, FL, 1995.
11. Lewicki, P.P. Some remarks on rehydration of dried foods. Journal of Food Engineering 1998, 36, 81-87[CSA][CROSSREF]
12. Dornenburge, H.; Knorr, D. Cellular permeabilization of cultured plant tissue by high electric field pulses or ultra high pressure for the recovery of secondary metabolites. Food Biotechnology 1993, 7 (1), 35-48[CSA]
13. Prestamo, G.; Arroyo, G. High hydrostatic pressure effects on vegetable structure. Journal of Food Science 1998, 63 (5), 878-881[CSA]
14. Pathak, P.K.; Agrawal, Y.C.; Singh, B.P.N.Thin-layer drying model for rapeseed. Transactions of the ASAE (American Society of Agricultural Engineers) 1991, 34 (6), 2505[CSA]
15. Karathanos, V.T.; Kanellopoulos, N.K.; Belessiotis, V.G. Development of porous structure during air drying of agricultural plant products. Journal of Food Engineering 1996, 29, 167-183[CSA][CROSSREF]
16. Karathanos, V.; Anglea, S.; Karel, M. Collapse of structure during drying of celery. Drying Technology 1993, 5, 1005-1023[CSA]
17. Lozano, J.E.; Rotstein, E.; Urbicain, M.J. Total porosity and open-pore porosity in the drying of fruits. Journal of Food Science 1980, 45, 1403-407[CSA]
18. Rastogi, N.A.; Angersbach, A.; Niranjan, K.; Knorr, D. Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple. Journal of Food Science 2000, 65 (5), 838-841[CSA]
19. Senadeera, W.; Bhandari, B. Physical properties of fruits and vegetables during hot air drying. Drying Technology in Agriculture and Food Science, Mujumdar, A.S., Ed.; Science Publishers, Inc.: Enfield, NH, USA, 2000.
20. Moreno, J.; Chiralt, A.; Escriche, I.; Serra, J.A.Effect of blanching/ osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Research International 2000, 33, 609-616[CSA][CROSSREF]
21. Quaglia, G.B.; Gravina, R.; Paperi, R.; Paoletti, F.Effect of high pressure treatments on peroxidase activity, ascorbic acid content and texture in green peas. Lebensmittel-Wissenschaft und - Technologie 1996, 29, 552-555[CSA][CROSSREF]
22. Stute, R.; Eshtiaghi, M.N.; Bogusiawaski, S.; Knorr, D. High pressure treatment of vegetables. In High Pressure in Chemical Engineering, Rudolf van Rohr, P., Trepp, C., Eds.; Elsevier: New York, 1996.