Any queries (other than missing content) should be directed to the corresponding author for the article. The worldwide potato production is considered the fourth‐most important food sector due to the increasing use of potatoes as raw materials for high‐convenience food. Unlimited viewing of the article/chapter PDF and any associated supplements and figures. and you may need to create a new Wiley Online Library account. Please check your email for instructions on resetting your password. If you do not receive an email within 10 minutes, your email address may not be registered, Although blanching is a thermal process, the times and temperatures are not sufficient to effectively destroy all microorganisms. Moreover, steam blanching required more energy (53.93 ± 1.24 kJ mol−1) than hot‐water treatment (41.41 ± 4.51 kJ mol−1) to reach the transition state and then to unfold the PPO enzyme. Enzymatic browning, due to polyphenol oxidase (PPO), is related to unacceptability by consumer. Blanching also enhances the color of green vegetables, and the time taken is also lesser than other moist heat cooking methods. Enter your email address below and we will send you your username, If the address matches an existing account you will receive an email with instructions to retrieve your username, © 2020 Institute of Food Science & Technology, By continuing to browse this site, you agree to its use of cookies as described in our, International Journal of Food Science & Technology, Journal of Food Processing and Preservation, Food and Drink – Good Manufacturing Practice, IFST Advances in Food Science book series, orcid.org/http://orcid.org/0000-0002-2034-8536, orcid.org/http://orcid.org/0000-0001-6517-3162, I have read and accept the Wiley Online Library Terms and Conditions of Use. However, one disadvantage is that blanching cannot be used for every type of food item. Blanching is often seen as a pre-process to later preservation steps. Learn more. Unlimited viewing of the article PDF and any associated supplements and figures. Moreover, steam blanching required more energy (53.93 ± 1.24 kJ mol −1 ) than hot‐water treatment (41.41 ± 4.51 kJ mol −1 ) to reach the transition state and then to unfold the PPO enzyme. 2 min as the fastest treatment to obtain enzymatic‐stable potato slices. For example, blanching in the home is often done in combination with freezing; blanching in industry is also utilized before canning, dehydration, or heat sterilization. To me, this is not a great enough advantage to make it worthwhile, as I can salt the vegetables afterward (or before). In general, all treatments [1] bleached the slices, [2] inactivated PPO and [3] reduced its kinetic efficiency. Working off-campus? Use the link below to share a full-text version of this article with your friends and colleagues.
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