Ohmic blanching inactivates both enzymes at lower processing times than conventional blanching, with total inactivation times of 360 s and 480 s, respectively.

Effect of ohmic and conventional blanching on Tetsukabuto pumpkin was investigated. ... Ohmic heating promoted a faster inactivation of peroxidase enzyme.

28 июл. 2010 г. · Ohmic blanching could be used as an alternative fast blanching method in vegetable processing. Artichoke is a vegetable that is a good source of ...

Blanching is an essential prior step in vegetable processing, which destroys the enzymes and microorganisms and helps in prevention of quality deterioration ...

Ohmic blanching helps not only in improving the drying rate of garlic, but also in maintaining the physiochemical, and functional properties.

Ohmic blanching could be used as an alternative fast blanching method in vegetable processing. Artichoke is a vegetable that is a good source of.

The aim of blanching is to avoid enzymatic degradation reactions, while drying reduces the water activity of the material, decreasing the microbiological action ...

14 июн. 2018 г. · This phenomenon occurs because of structural changes in the tissue-like cell wall protopectin breakdown, the expulsion of non-conductive gas ...

Mushrooms that are to be canned are typically blanched for long times to preshrink them. Our objectives were to compare the weight and volume loss of mushrooms ...

Ohmic blanching offers the advantage of being able to maintain a high solids content during blanching compared to the use of excessive amounts of water (60 kg/ ...