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Studies on inert gas processing of vegetables.

Ramesh, M. N. and Wolf, W. and Tevini, D. and Jung, G. (1999) Studies on inert gas processing of vegetables. Journal of Food Engineering, 40 (3). 199-205, 38 ref..

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Abstract

Processing vegetables in an inert atmosphere under low O2 conditions may reduce loss of beneficial antioxidants such as carotenoids, tocopherols and vitamin C compared with conventional processing methods. In this investigation, a drying process for vegetables (carrots and potatoes) and paprika (cv. Kalocsa 622) using N2 gas was evaluated and compared with a conventional hot air drying process. Carrot and potato samples were cut into small discs and steam blanched (100C, 3 min); paprika samples were either blanched or unblanched before drying. Samples were dried in a laboratory scale convective drier using hot air or N2 gas for 6 h under the same conditions (60C, 1.0 m/s velocity, 102% RH). After drying, vitamin C and carotenoid retention, and heat and mass transfer properties were determined. In carrots, retention of total carotenoids (1.780.08 g/kg in fresh samples) was higher in N2 dried samples (1.680.04 g/kg) than in air dried samples (1.340.01 g/kg); vitamin C was not detected. In potatoes, retention of vitamin C (1.670.005 g/kg in fresh samples) was higher in N2 dried samples (0.7700.002 g/kg) than in air dried samples (0.7350.005 g/kg); carotenoids were not detected. In paprika, unblanched samples retained slightly higher levels of total carotenoids than blanched samples with both drying processes; samples dried in N2 had higher vitamin C content (blanched and unblanched, 9.970.05 and 5.750.13 g/kg, respectively) than air dried samples (blanched and unblanched, 4.290.07 and 5.040.10 g/kg, respectively). No significant differences in heat and mass transfer properties were observed between N2 and hot air drying processes. Results highlighted the potential of N2 gas drying for retaining nutritional quality in vegetables and spices.

Item Type: Article
Uncontrolled Keywords: ASCORBIC-ACID; CAROTENOIDS-; CARROTS-; DRYING-; NITROGEN-; POTATOES-; SPICES-; PAPRIKA-; VITAMIN-C
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 07:26
Last Modified: 30 Dec 2016 11:11
URI: http://ir.cftri.com/id/eprint/7737

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