Influence of High-Pressure Blanching on Polyphenoloxidase Activity of Peach Fruits and its Drying Behavior
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9073/
IJFP-02-09 |
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| Title |
Influence of High-Pressure Blanching
on Polyphenoloxidase Activity of Peach
Fruits and its Drying Behavior
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| Creator |
Kingsly, A.R.P.
Balasubramaniam, V. M. Rastogi, N. K. |
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| Subject |
24 Fruits
02 Drying, Dehydration |
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| Description |
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.
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| Date |
2009
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9073/1/International_Journal_of_Food_Properties%2C_1532-2386%2C_Volume_12%2C_Issue_3%2C_2009%2C_Pages_671_%E2%80%93_680.pdf
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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