Steam blanching is generally carried out in a steam
blancher where the vegetable product is exposed directly
to a food-grade steam typically at a temperature close
to 100°C. Steam blanching results in minimum losses
in phytochemicals and antioxidant capacity (Faller and
Fialho, 2009; Podsędek et al., 2008; Turkmen et al., 2005;
Wachtel-Galor et al., 2008); furthermore, it requires less
time than conventional blanching because the heat transfer
coefficient of condensing steam is greater than that of
hot water and it is proven to be comparatively economical
as it saves energy (De Corcuera et al., 2004).
Steam blanching is generally carried out in a steamblancher where the vegetable product is exposed directlyto a food-grade steam typically at a temperature closeto 100°C. Steam blanching results in minimum lossesin phytochemicals and antioxidant capacity (Faller andFialho, 2009; Podsędek et al., 2008; Turkmen et al., 2005;Wachtel-Galor et al., 2008); furthermore, it requires lesstime than conventional blanching because the heat transfercoefficient of condensing steam is greater than that ofhot water and it is proven to be comparatively economicalas it saves energy (De Corcuera et al., 2004).
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