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vol. 13, nr. 1 (2009)
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Blanching parameters influence on mechanical properties and colour of dried celery
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Karolina Lentas, Dorota Witrowa-Rajchert
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Department of Food Engineering and Process Management, Faculty of Food Sciences, University of Life Sciences ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 13 (2009), nr. 1,
pp. 165-174
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abstract:
The aim of the work was to investigate the possibility of dried celery textural properties modification performed under variable blanching parameters. Celery cv. Diamond was investigated, cut into slices 30 mm in diameter, 5 mm thick, blanched in water for 15, 30, 45 and 60 minutes in 60˚C, for 3 minutes 95˚C, and then exposed to convective drying to constant mass at 70˚C. The mechanical proprieties were determined by the compression test of blanched and rehydrated samples for 30 minutes and by the bending test. The analysis of the mechanical properties of celery slices showed the highest influence of high temperature blanching on the deformation that took place during the tests and on the material firmness loss. Lower temperature and longer blanching increased the thickness of the blanched, dried and repeated rehydration tissues.
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keywords:
blanching, drying, texture, colour, celery
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original in:
Polish
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