[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling wat...[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.展开更多
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...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.展开更多
基金Supported by the Key Project of Chongqing City(cstc2014yykfA0030)~~
文摘[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.
文摘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.
