Kinetics of generation and extraction of reducing sugars and color changes during blanching of potato strips in hot water

Document Type : Research Paper

Authors

1 esfahan university of thechnology

2 Associate Professor of Isfahan University of Technology

Abstract

In order to investigate the effect of temperature and time of blanching process on the generation and extraction of reducing sugars and kinetics of color changes during blanching, the potato strips packaged in the polyethylene (HDPE with 10 micron thickness) film or without polyethylene packaging, were immersed in distilled water at temperature range of 50, 60, 70, 80 and 90 ºC for 120 minutes. The results showed that increasing the temperature of blanching accelerated the diffusion of reducing sugars but the generation of these sugars is decreased with increasing temperature and stopped at 80 and 90 ºC. Increasing temperature and time of blanching were also reduced colorimetric parameters significantly (P<0.01). Kinetic modeling results showed that the first order kinetic with production rate limiting effect had the most conformity with experimental data of reducing sugars generation and redness-greenness parameter changes while the extraction of reducing sugars and darkness-lightness and yellowness-blueness parameters changes followed a first order kinetics.

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References

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Iranian Journal of Biosystems Engineering
Volume 47, Issue 1
May 2016
Pages 119-125

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History

  • Receive Date: 30 July 2015
  • Revise Date: 03 January 2016
  • Accept Date: 18 January 2016

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