This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Sanjuan, N. Articles by Mulet, A. Search for Related Content Social Bookmarking                         What's this?

The influence of blanching pretreatments on the quality of dehydrated broccoli stems/ Influencia del tipo de escaldado en la calidad de tallos de bróculi deshidratados

Food Technology Department. Universidad Politécnica de Valencia, Camino Vera s/n, 46071, Valencia, Spain

J. Benedito

Food Technology Department. Universidad Politécnica de Valencia, Camino Vera s/n, 46071, Valencia, Spain

G. Clemente

Food Technology Department. Universidad Politécnica de Valencia, Camino Vera s/n, 46071, Valencia, Spain

A. Mulet

Food Technology Department. Universidad Politécnica de Valencia, Camino Vera s/n, 46071, Valencia, Spain, amulet{at}tal.upv.es

Different blanching treatments were applied to sliced broccoli stems prior to dehydration in order to improve product quality. The pretreatments used were a conventional blanching in water at 100°C, and a stepwise blanching using different temperatures for the first step (50, 55, 60, 65 and 70°C). Five rehydration temperatures were used (25, 40, 55, 65 and 80 °C). Rehydration rate, chlorophyll content and texture of the rehydrated product were evaluated. Rehydration was modeled based on Fick's diffusion equation. A good agreement between the model and the experimental data was obtained when D_eff and W_e values were identified for each temperature (average percent variation 99.3). Samples stepwise blanched at 60 °C showed, on average, the lowest W_e and E_a values. Stepwise blanching at 60 and 65 °C and rehydration at 25, 40 and 55 °C were the combinations that gave the firmest product. Stepwise blanching at 50 °C and rehydration between 25 and 65 °C was the combination that preserved the highest chlorophyll content. From these results, it seems difficult to obtain firm samples with high chlorophyll content without any chemical additive.

Key Words: broccoli • blanching • dehydration • texture • chlorophyll • rehydration

Food Science and Technology International, Vol. 6, No. 3, 227-234 (2000)
DOI: 10.1177/108201320000600305


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?

This article has been cited by other articles:

				M. Blasco, J. V. Garcia-Perez, J. Bon, J. E. Carreres, and A. Mulet Effect of Blanching and Air Flow Rate on Turmeric Drying Food Science and Technology International, August 1, 2006; 12(4): 315 - 323. [Abstract] [PDF]