Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic

Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of Acanthopanax sessiliflorus by Increasing the Drying Rate and Inactivating Enzymes

“…Similar results were also reported by Su et al [ 18 ], who found that the PPO and POD enzymes were completely inactivated after blanching for 9 min. Okonkwo et al [ 13 ] reported that the POD inactivation time of microwave blanching (5 and 7 min) was shorter than that of hot water (7 and 9 min) and infrared blanching (18 and 21 min). Therefore, HMRDB pretreatment is an acceptable technique for efficient inactivation of POD and PPO enzymes in food.…”

“…The weight loss was determined by weighing the samples before and after blanching using an electronic balance (model JJ1000, 0.01 precision, G&G Co., Raleigh, NC, USA), according to Equation (3) [ 13 ]: where W 0 is the initial weight and W 1 is the weight of the pretreated sample.…”

“…A microwave is an electromagnetic wave with a wavelength between 1 mm and 1 m, which is widely used in the food industry for drying, blanching, extracting, thawing, and sterilizing [ 12 ]. Microwave blanching is an efficient technology that has been suggested as an alternative to traditional hot blanching methods [ 12 , 13 ]. Previous studies have been reported on the application of microwave blanching in turnip slices [ 14 ], potato [ 13 ], and fruit peelings [ 15 ].…”

“…Microwave blanching is an efficient technology that has been suggested as an alternative to traditional hot blanching methods [ 12 , 13 ]. Previous studies have been reported on the application of microwave blanching in turnip slices [ 14 ], potato [ 13 ], and fruit peelings [ 15 ]. Compared to traditional blanching technology, the advantages of microwave blanching include high heat transfer efficiency, easy control, and less leaching of water-soluble nutrients.…”

“…Deng et al [ 9 ] found that PPO and POD activity in apricots was closely related to phytochemical content and antioxidant properties. Siguemoto et al [ 19 ] and Okonkwo et al [ 13 ] found that microwave blanching was more effective than the conventional method in blunting enzymes (PPO and POD) and retaining nutrients. Recent studies have also reported that microwave energy might break down cell structures, thereby increasing the bioavailability of active natural compounds [ 15 , 20 ].…”