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A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips

Autor
Alvares Amaral, R.; Benedetti, B. C.; Pujola, M.; Achaerandio, I.; Bachelli, M.L.B.
Tipus d'activitat
Article en revista
Revista
Food and Bioprocess Technology
Data de publicació
2016-10-01
Volum
9
Número
10
Pàgina inicial
1794
Pàgina final
1801
DOI
https://doi.org/10.1007/s11947-016-1758-2 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/103141 Obrir en finestra nova
URL
http://link.springer.com/article/10.1007%2Fs11947-016-1758-2 Obrir en finestra nova
Resum
The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of fi...
Citació
Alvares Amaral, R., Benedetti, B. C., Pujola, M., Achaerandio, I., Bachelli, M.L.B. A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips. "Food and Bioprocess Technology", 1 Octubre 2016, vol. 9, núm. 10, p. 1794-1801.
Paraules clau
Color, Firmness, Reducing sugars, Starch content, Vacuum packaging
Grup de recerca
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

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