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首页> 外文期刊>Journal of food engineering >Investigation of radio frequency heating as a dry-blanching method for carrot cubes
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Investigation of radio frequency heating as a dry-blanching method for carrot cubes

机译：射频加热作为胡萝卜块干法的研究

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摘要

Radio frequency (RF) heating was investigated as a novel thy-blanching method for carrot cubes in this study. RF heating uniformity and effectiveness for inactivating peroxidase (POD) in carrot cubes were evaluated along with carrot quality (texture, color and vitamin C (Vc) content) after blanching. Results showed that RF heating uniformity increased with increasing RF electrode gap, and was affected by container shape and size, in which carrot cubes filled in cylinder shape container had better RF heating uniformity than that in rectangle container. Besides, POD activity of carrot cubes was reduced by 90-95% after RF blanching for 3.0-7.0 min at different electrode gaps (8.0-8.6 cm). RF dry-blanching maintained hardness, redness and Vc content of carrots cubes much better than hot water blanching. This study indicated that RF heating is an effective thy-blanching method for carrot cubes.
机译：在这项研究中，对射频（RF）加热进行了研究，将其作为胡萝卜块的新型thy-branch分支方法。评估烫发后胡萝卜块中的射频加热均匀性和灭活胡萝卜块中过氧化物酶（POD）的有效性以及胡萝卜质量（质地，颜色和维生素C（Vc）含量）。结果表明，射频加热均匀性随射频电极间隙的增加而增加，并受容器形状和尺寸的影响，其中装在圆筒形容器中的胡萝卜块比矩形容器中的射频加热均匀性更好。此外，在不同电极间隙（8.0-8.6 cm）处进行RF烫漂3.0-7.0分钟后，胡萝卜块的POD活性降低了90-95％。 RF干法保持胡萝卜块的硬度，发红度和Vc含量远胜于热水法。这项研究表明，RF加热是一种有效的将胡萝卜切块的方法。

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  • 来源
    《Journal of food engineering》 |2019年第3期|53-56|共4页
  • 作者

    Gong Chuting; Zhao Yanyun; Zhang Hangjin; Yue Jin; Miao Yubin; Jiao Shunshan;

  • 作者单位

    Shanghai Jiao Tong Univ, SJTU OSU Innovat Ctr Environm Sustainabil & Food, Key Lab Urban Agr, Minist Agr,Sch Agr & Biol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China;

    Shanghai Jiao Tong Univ, SJTU OSU Innovat Ctr Environm Sustainabil & Food, Key Lab Urban Agr, Minist Agr,Sch Agr & Biol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China|Oregon State Univ, Dept Food Sci & Technol, 100 Wiegand Hall, Corvallis, OR 97331 USA;

    Shanghai Jiao Tong Univ, SJTU OSU Innovat Ctr Environm Sustainabil & Food, Key Lab Urban Agr, Minist Agr,Sch Agr & Biol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China;

    Shanghai Jiao Tong Univ, SJTU OSU Innovat Ctr Environm Sustainabil & Food, Key Lab Urban Agr, Minist Agr,Sch Agr & Biol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China;

    Shanghai Jiao Tong Univ, Sch Mech Engn, 800 Dongchuan Rd, Shanghai 200240, Peoples R China;

    Shanghai Jiao Tong Univ, SJTU OSU Innovat Ctr Environm Sustainabil & Food, Key Lab Urban Agr, Minist Agr,Sch Agr & Biol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Radio frequency (RF); Blanching; Peroxidase (POD); Quality; Carrots;

    机译：射频（RF）;热烫;过氧化物酶（POD）;质量;胡萝卜;

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