• Food Science and Preservation
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• v.5 no.4
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• pp.320-325
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• 1998

Effects of blanching and salting for the pretreatment during frozen storage condition were investigated and optimized the salting condition on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, moisture content and hardness in immatured soybean. Before frozen storage, pretreatment processing is necessary to extend the shelf-life of vegetables. Salting condition of 2% for 180min treatment led to maximum inactivation of both lipoxygenase and peroxidase while blanching can more inactivate for lipoxygenase. Salting at 2% for 180min resulted in the highest amount of vitamin C remaining in the immatured soybeans after 6 months storage. The color of the immatured soybeans were severely changed after 6 months storage, while the color of salted soybeans at 3% and 180min treatment was similar to fresh products. Moisture content and hardness were reduced with addition of salt.

• Food Engineering Progress
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• v.23 no.1
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• pp.69-75
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• 2019

This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100℃) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80℃). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80℃) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80-100℃ for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100℃). Consequently, the result indicated that low temperature for a long time (80℃ and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100℃ and 1-3 min).

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.426-431
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• 2011

In this study, we set an optimum blanching condition as a pretreatment condition to freeze welsh onion (Allium fistulosum L.) for the purpose of preserving the cooking material for long-term usage. With higher blanching temperature and longer processing time, the Hunter color values and the hardness of welsh onion tended to decrease, which confirmed softening of the tissue. Compared to before blanching, total bacterial counts decreased to near 2 log scale, whereas coliforms were not detected or decreased to a 1-2 log scale. Blanching by heating at 100$^{\circ}C$ for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80$^{\circ}C$ for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80$^{\circ}C$ for 1 min was preferred significantly (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.64-69
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• 1992

To examine the effects of blanching treatments on the drying of hot red pepper, the pilot scale hot-air dryer equipped with the weight sensor using strain gauge type load cell and strain amplifier was designed and manufactured. The drying characteristic curves of cut hot red pepper showed a settling down period followed by a constant rate period and falling rate period, but blanched hot red pepper showed only falling rate period. According as the blanching time and temperature rises, the drying rates and the capsanthin contents of hot red pepper fairly increased. Considering the drying rates and the color values of dried hot red pepper, we suggest the desirable blanching condition of hot red pepper should be water blanching at $80^{\circ}C$ for 3 mins.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.388-397
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• 2001

Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Food Science and Preservation
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• v.23 no.7
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• pp.939-944
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• 2016

The aim of this study was to establish an optimum blanching condition for outer cabbage leaves to increase utilization of the byproduct. Outer leaves of Kimchi cabbages were cut to size ($4{\times}4cm$) and blanched at 80, 90, $100^{\circ}C$ for 1, 3, and 5 min. Subsequently, weight loss, pH, total bacteria, coliform and texture properties were investigated. Sensory evaluation of a ready-to-cook soup prepared from blanched outer leaves was investigated to determine whether the quality of the blanched outer leaves was acceptable. Both weight loss and pH of outer leaves of Kimchi cabbage were increased by blanching. Compared to raw samples, total bacterial counts decreased and coliform bacteria were not detected. The hardness of raw leaf samples was $1.5kg{\cdot}force$ (N). Sample hardness was 18.7~21.7% lower after blanching for 3 min and 34.8~36.7% after blanching for 5 min. Sensory evaluation of outer leaves blanched at $100^{\circ}C$ for 5 min revealed significant differences from the other treatments (p<0.05). In addition, sensory evaluation scores for texture and appearance of outer leaves blanched at $100^{\circ}C$ for 3 min were higher than those for commercially available products. The results of this study indicate that blanching can be effective for developing a food product from the outer leaves of Kimchi cabbage.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.1-12
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• 2010

This study analyzed the physical quality and sensory characteristics of Artemisia by experimenting the medicinal effect and functionality of Artemisia in roasting condition of temperature on 80, 110, and $230^{\circ}C$, roasting condition of time on 6 min, blanching condition($100^{\circ}C$) of time on 1 min, oven drying condition of $50^{\circ}C$, 5 min, and additive amounts of 0.1, 0.2, and 0.5% in order to make brown sauce. Its color values in roasting and blanching showed a little significant difference. Its sugar content when roasted at $110^{\circ}C$ and 0.5% of addition was the highest; in all groups, the more addition, the more sugar content. Spreadability in roasting with 0.5% of addition was increased and the group with 0.1% of addition was decreased in blanching, which showed a little significant difference. Its sensory characteristics showed high in 0.1, 0.2, 0.5% when blanched, roasted, and 0.1% when oven dried.

• Journal of Bio-Environment Control
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• v.14 no.2
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• pp.114-118
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• 2005

The experiment was conducted to establish the blanching culture of chicon expected to become exporting crop, for preventing Korea fiom importing the ffreign chicon and increasing the growers' profits, the days of blanching culture are based on the 5 treatments such as 10 days, 15 days ,20 days, 25 days, and 30 days. In the blanching culture days of chicory, the growth was good as blanching culture days were longer, there were too many outer leaves, and the ratio of bolting was $16\%$ on the 25 days, $30\%$ on the 30days. On the 10th day, the weight of chicon was light, the hardness was low, the density was low. The quality of chicon had no differences among the treatments. Therefore, the optimal condition for blanching culture of chicory is that the days of blanching culture is 20 days.

• Food Science and Preservation
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• v.20 no.5
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• pp.659-667
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• 2013

This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at $95^{\circ}C$, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20, ${\beta}$-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with ${\beta}$-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.54-64
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• 2014

In order to enhance the firmness of retorted onion, long time, low temperature blanching(LTLT) in calcium solution was conducted. Pre-heating onion in calcium solution significantly improved its texture after high temperature sterilization as compared to conventional blanching alone. The improvement of the firmness by the LTLT blanching is related to the formation of strongly cross-linkages between carboxyl groups and divalent cations($Ca^{2+}$) by the action of pectin methy-lesterase(PME) in onion. A maximum firmness of retorted onion was obtained at the condition of pre-heating at $70^{\circ}C$ for 120min in 0.5%calcium solution. This result supports that the activity of PME and the content of bonded calcium in onion were highest at $70^{\circ}C$. Additionally, the reaction of alkali calcium with various divalent cations such as $Mg^{2+}$ provided a function to hydrolyze pectin molecules, resulting in firmer retorted onion in various calcium agents. Further investigation should be carried out to determine the optimal condition for prevention of tissue softening of various retorted vegetables.