Recent developments and trends in thermal blanching-A comprehensive review  

作　　者：Hong-Wei Xiao Zhongli Pan Li-Zhen Deng Hamed M.El-Mashad Xu-Hai Yang Arun S.Mujumdar Zhen-Jiang Gao Qian Zhang 

机构地区：[1]College of Engineering,China Agricultural University,P.O.Box 194,17 Qinghua Donglu,Beijing 100083,China [2]College of Mechanical and Electrical Engineering,Shihezi University,Shihezi 832001,China [3]Department of Biological and Agricultural Engineering,University of California,One Shields Avenue,Davis,CA 95616,USA [4]Department of Agricultural Engineering,Mansoura University,Mansoura,Egypt [5]Department of Bioresource Engineering,McGill University,Ste.Anne de Bellevue,Quebec,Canada [6]Healthy Processed Foods Research Unit,USDA-ARS,800 Buchanan St.,Albany,CA 94710,USA

出　　处：《Information Processing in Agriculture》2017年第2期101-127,共27页农业信息处理（英文）

摘　　要：Thermal blanching is an essential operation for many fruits and vegetables processing.It not only contributes to the inactivation of polyphenol oxidase(PPO),peroxidase(POD),but also affects other quality attributes of products.Herein we review the current status of thermal blanching.Firstly,the purposes of blanching,which include inactivating enzymes,enhancing drying rate and product quality,removing pesticide residues and toxic constituents,expelling air in plant tissues,decreasing microbial load,are examined.Then,the reason to why indicators such as POD and PPO,ascorbic acid,color,and texture are frequently used to evaluate blanching process is summarized.After that,the principles,applications and limitations of current thermal blanching methods,which include conventional hot water blanching,steam blanching,microwave blanching,ohmic blanching,and infrared blanching are outlined.Finally,future trends are identified and discussed.

关 键 词：Thermal blanching Hot water blanching Microwave blanching Steam blanching Ohmic blanching Infrared blanching 

分 类 号：TG1[金属学及工艺—金属学]