TY - JOUR
T1 - Effect of Microwave-Based Dry Blanching on Drying of Potato Slices
T2 - A Comparative Study
AU - Guruprasad, Megaswana
AU - Gada Chengaiyan, Jeevitha
AU - Ahmad, Faraz
AU - Haque, Shafiul
AU - Capanoglu, Esra
AU - Rajoriya, Deependra
N1 - Publisher Copyright:
© 2024 The Authors. Published by American Chemical Society.
PY - 2024/4/2
Y1 - 2024/4/2
N2 - Microwave (MW)-based dry blanching can inactivate oxidative enzymes like peroxidase (POD) and polyphenol oxidase (PPO) rapidly and retain a higher amount of water-soluble nutrients, like ascorbic acid. This study compared the MW-based dry blanching of potato slices of various thicknesses (5, 8, and 10 mm) with conventional methods (water and steam blanching). The time required for water and steam blanching was longer than that required for MW blanching. Potato slices of 10 mm thickness required a longer blanching duration compared with slices of a lesser thickness (5 and 8 mm). The MW-blanched samples (77.37-83.5%) retained a higher content of ascorbic acid, followed by steam-blanched (69.15-74.92%) and water-blanched (67.18-71.54%) samples. The Page, modified Page, Midilli-Kucuk, and Hii, Law, and Cloke models predicted the thin layer drying of potato slices (5 mm thickness) better with a higher coefficient of determination values (0.9607-0.9976) compared to Fick’s and Exponential models (0.8942-0.9444).
AB - Microwave (MW)-based dry blanching can inactivate oxidative enzymes like peroxidase (POD) and polyphenol oxidase (PPO) rapidly and retain a higher amount of water-soluble nutrients, like ascorbic acid. This study compared the MW-based dry blanching of potato slices of various thicknesses (5, 8, and 10 mm) with conventional methods (water and steam blanching). The time required for water and steam blanching was longer than that required for MW blanching. Potato slices of 10 mm thickness required a longer blanching duration compared with slices of a lesser thickness (5 and 8 mm). The MW-blanched samples (77.37-83.5%) retained a higher content of ascorbic acid, followed by steam-blanched (69.15-74.92%) and water-blanched (67.18-71.54%) samples. The Page, modified Page, Midilli-Kucuk, and Hii, Law, and Cloke models predicted the thin layer drying of potato slices (5 mm thickness) better with a higher coefficient of determination values (0.9607-0.9976) compared to Fick’s and Exponential models (0.8942-0.9444).
UR - http://www.scopus.com/inward/record.url?scp=85188060655&partnerID=8YFLogxK
U2 - 10.1021/acsomega.3c09465
DO - 10.1021/acsomega.3c09465
M3 - Article
AN - SCOPUS:85188060655
SN - 2470-1343
VL - 9
SP - 15143
EP - 15150
JO - ACS Omega
JF - ACS Omega
IS - 13
ER -