College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
Food Chem. 2023 Jan 1;398:133925. doi: 10.1016/j.foodchem.2022.133925. Epub 2022 Aug 11.
Blanching pretreatment can improve product quality and efficiency during food processing. Effects of hot-air microwave rolling blanching (HMRB) on physiochemical properties and microstructure of turmeric were investigated under various treatment times (0-10 min). Results showed that HMRB significantly changed weight, electrolyte leakage, texture, viscoelastic properties, pectin fractions content, thermal properties and drying quality of turmeric. Meanwhile, HMRB promoted the redistribution of water in turmeric and changed the cell structure, thus shortening drying time by 6.35-34.92 %. The polyphenol oxidase and peroxidase were entirely inactivated after blanching for 8 and 10 min, respectively. Compared with unblanched dried turmeric, the curcumin content, total phenolic, DPPH and ABTS were significantly increased by 20.76 %, 5.63 %, 7.54 % and 19.05 % at the optimal blanching time (8 min). Overall, HMRB can be used as a promising pretreatment technology to enhance the drying rate and improve the quality of dried turmeric.
烫漂预处理可以提高食品加工过程中的产品质量和效率。在不同处理时间（0-10 分钟）下，研究了热风微波辊烫漂（HMRB）对姜黄理化性质和微观结构的影响。结果表明，HMRB 显著改变了姜黄的重量、电解质渗出、质地、黏弹性、果胶含量、热特性和干燥质量。同时，HMRB 促进了姜黄中水分的再分布，改变了细胞结构，从而将干燥时间缩短了 6.35-34.92%。烫漂 8 分钟和 10 分钟后，多酚氧化酶和过氧化物酶完全失活。与未经烫漂的干姜黄相比，在最佳烫漂时间（8 分钟）下，姜黄素含量、总酚、DPPH 和 ABTS 分别显著增加了 20.76%、5.63%、7.54%和 19.05%。总的来说，HMRB 可以作为一种很有前途的预处理技术，提高干燥速率，改善干姜黄的质量。
