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Influence of High-Pressure Blanching on Polyphenoloxidase Activity of Peach Fruits and its Drying Behavior

Kingsly, A.R.P. and Balasubramaniam, V. M. and Rastogi, N. K. (2009) Influence of High-Pressure Blanching on Polyphenoloxidase Activity of Peach Fruits and its Drying Behavior. International Journal of Food Properties, 12. pp. 671-680. ISSN 1094-2912

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Abstract

Experiments were conducted to evaluate the feasibility of using high-pressure processing as an alternate for hot-water blanching of peach slices. Peach slices were pressure processed at various combinations of pressures (50–700 MPa) at 25°C with and without citric acid for two holding times (5 and 10 min). Pressure treatment (>300 MPa), in combination with citric acid (1–1.2%), was an effective method to inactivatepeach polyphenoloxidase enzymes. Pressure-treated peach slices, with and without citric acid, were subsequently dehydrated in a cabinet dryer at 70°C. Pressure treatment enhanced the drying rate and reduced the drying time. Logarithmic model satisfactorily described the drying behavior of peach slices. Pressure-processed samples had higher moisture diffusivity than control samples. The results reveals that high-pressure processing of peach fruits suspended in citric acid medium can be used as potential alternative for hot water blanching.

Item Type: Article
Uncontrolled Keywords: Peach, High-pressure processing, Blanching, Citric acid, Polyphenoloxidase, Drying, Moisture diffusivity.
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 09:56
Last Modified: 03 May 2018 11:11
URI: http://ir.cftri.com/id/eprint/9073

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