Effect of Duration and Temperature of Blanch on Proximatk and mineral Composition of Certain Vegetables

Abstract

1007 content was retained when lima beans were water-blanched for 8 minutes at 200°F.6. The practice of blanching successive batches of peas in the same blanching water was not found to be warranted on the basis of greater ascorbic acid retention.7. Loss of ascorbic acid from peas during the course of blanching does not always parallel loss of weight (moisture and soluble solids), but the proportion of vitamin losses usually exceeds that of loss of weight.Since these conclusions concern, for the most part, the more adverse effects of duration and temperature of blanch on vitamin retention, it is not to be construed that, satisfactory vitamin retention was not observed under the more favorable conditions of blanching employed in these studies, nor that commercial canneries operating under optimal conditions do not produce canned foods having a high vitamin content.

Whirling bed blanching of potato cubes and its effects on product quality

“…These nutrients are mostly water soluble and as a result hot water blanching causes higher loss than that in steam blanching (Kramer & Smith, 1947). Selman (1987) observed that about 8% of tissues and 3% of total solids were lost after 10 min of hot water blanching of carrots at 70°C.…”

“…The effect of blanching on moisture content of vegetables was studied by Kramer and Smith (1947), who observed that regardless of temperature, short blanching period caused slight loss of moisture while prolonged treatment resulted in moisture gain. This phenomenon was also observed by Davidson, Hughes, and Mitchell (1959) and Selman and Rolfe (1979) during hot water blanching of potato cubes.…”

Effects of Blanching on Some Physical Properties and Processing Recovery of Sweet Corn Cobs

“…Pukrushpan et al (1978) report, on the other hand, that in the case of some products a significant decrease of moisture occurs only in a longlasting blanching process. The effect of blanching on moisture content of vegetables was studied by Kramer and Smith (1947), who observed that regardless of temperature, short blanching period caused slight loss of moisture, while prolonged treatment resulted in moisture gain.…”

Yacon Inulin Leaching During Hot Water Blanching

“…Agrotec., Lavras, v. 39, n. 5, p. 523-529, set./out., 2015 water blanching is a simple and economic unit operation, although prolonged residence times result in a considerable loss of nutrients, such as carbohydrates, proteins minerals, vitamins and water-soluble sugars (Lee, 1958). Kramer and Smith (1947) reported that the loss of important nutrients during blanching is caused mainly by diffusion or leaching.…”