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ORIGINAL PAPER
Analysis of parameters effect of low-temperature blanching process on texture characteristics of potatoes
Journal of Research and Applications in Agricultural Engineering 2012;57(1):59-62
KEYWORDS
ABSTRACT
The purpose of this study was to determine the most beneficial conditions for thermal treatment (low temperature blanching as a preliminary stage before conventional blanching treatment and proper thermal treatment) of Satina potatoes, conditioning to improve chosen texture properties. Presented results show the range of the impact of low temperature blanching and pre-soaking in 1%-solution of calcium chloride on chosen instrumental measurement of texture properties. The range of values of temperature and time of low temperature blanching was optimized to achieve the improvement of chosen texture properties. It was observed that exposure to 1%-solution of calcium chloride before the initial thermal treatment of potatoes at temperature of 50C may have a positive influence on improvement of hardness without adversely affecting other textural features.
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| eISSN: | 2719-423X |
| ISSN: | 1642-686X |
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