. Peanut blanching
was achieved by a conventional method using a conventional hot air impingement oven (Model 1450; Lincoln Impinger, Fort Wayne, IN, USA) as a control, and an IR radiant wall oven (Model RWO-12-26; Pyramid Food Processing Equipment Manufacturing, Tewksbury, MA, USA) for the IR method to be tested.
It has previously been reported that significant losses in the content of vitamin C, minerals, and polyphenols in vegetables occur after aquathermal blanching
[25, 26], an observation which may be due to their sensitivity to heat and/or leaching of these compounds in water [24, 27].
A pre-test--post-test control experimental design consisting of 3 slice thicknesses of 6 mm by 6 mm, 10 mm by 10 mm, and 20 mm by 20 mm commonly used by street processors in Nairobi and Mombasa counties; 2 blanching
times at 95[degrees]C (5 mins and 10 mins) based on the capacity of the blancher at disposal at the time of the experiment and 3 purposively selected cassava cultivars MH95/0183, MM96/2480 and Fumba chai were used.
Opinion is divided over whether blanching
is required when freezing peppers.
After loading the blanching
basket with no more than 1lb of vegetables, lower it into a six-pint saucepan of boiling water.
Following the blanching
process, the whole kernel corn pieces go into Key's eight-ton evaporative air cooler and then onto Iso-Flo conveyors to the freezing tunnel.
Therefore, the objectives of this study were (1) to investigate the influence of different pretreatments (blanching
, osmotic dehydration, coating, and freezing) prior to vacuum frying on the variations of moisture and oil content of the shiitake mushroom slices and (2) to evaluate the effect of pretreatments on the physicochemical properties of final vacuum-fried shiitake mushroom chips, such as texture, color, [[alpha].sub.[omega]], total phenolic content, and sensory evaluation.
Thus, this work was aimed at studying the influence of blanching
, processing conditions and anti-browning agent concentration on some physico-chemical properties and appearance during canning of green pepper (Capsicum sinensis).
An optimized blanching
temperature activates the enzyme pectin methylesterase (PME).
the peeled potatoes is one of the processing steps, whereby sugars are removed.
, plunge them into ice-cold water, drain and freeze.
Traditionally, water blanching
was used in the plant to inactivate the enzymes, but Duda recently switched to a steam blancher manufactured by Laitram Machinery Inc., New Orleans.