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Kinetic models on quality changes during heat blanching of some fruit and vegetables

Blanching have been used as a thermal treatment in food processing especially as a pre-treatment of processes such as drying, freezing and canning that includes fruits and vegetables. Blanching treatment helps to remove the microorganisms, lengthen the shelf life and enhancing the color, flavor and...

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Main Authors: Abdul Halim, Arinah Adila, Ariffin, Siti Hajar, Zainol@Abdullah, Wan Nor Zanariah, Azmi, Nazatul Shima
Format: Article
Published: HH Publisher 2022
Online Access:http://psasir.upm.edu.my/id/eprint/102049/
https://journals.hh-publisher.com/index.php/AAFRJ/article/view/451
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spelling my.upm.eprints.1020492023-05-22T03:48:00Z http://psasir.upm.edu.my/id/eprint/102049/ Kinetic models on quality changes during heat blanching of some fruit and vegetables Abdul Halim, Arinah Adila Ariffin, Siti Hajar Zainol@Abdullah, Wan Nor Zanariah Azmi, Nazatul Shima Blanching have been used as a thermal treatment in food processing especially as a pre-treatment of processes such as drying, freezing and canning that includes fruits and vegetables. Blanching treatment helps to remove the microorganisms, lengthen the shelf life and enhancing the color, flavor and texture of the fruits and vegetables. However, blanching affected the nutrients and characteristics of fruits and vegetables that contributes to the quality changes of the fruits and vegetables fruit. Thus, it is necessary to study about the quality changes during heat blanching of fruits and vegetables fruit to study the changes of the characteristics, nutrients and properties of the fruits and vegetables fruit. Kinetic modelling on the quality changes of fruits and vegetables fruit is crucial for quality modelling and quality control of fruits and vegetables fruit during the heat blanching treatment. Kinetic modelling is also important to identify which temperature and time that is optimum for the quality of fruits and vegetables after the heat blanching treatment, also to identify the kinetic trend of the properties of fruits and vegetables fruit that were affected. In this paper, general aspects of blanching process are discussed. Properties and methods to measure the quality changes were discussed. Models of kinetic according to the properties and characteristics affected by the blanching treatment were also reviewed. Keywords: fruits and vegetables; blanching; kinetic modelling; quality changes; thermal treatment HH Publisher 2022-02-04 Article PeerReviewed Abdul Halim, Arinah Adila and Ariffin, Siti Hajar and Zainol@Abdullah, Wan Nor Zanariah and Azmi, Nazatul Shima (2022) Kinetic models on quality changes during heat blanching of some fruit and vegetables. Advances in Agricultural and Food Research Journal, 3 (1). pp. 1-10. ISSN 2735-1084 https://journals.hh-publisher.com/index.php/AAFRJ/article/view/451 10.36877/aafrj.a0000265
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Blanching have been used as a thermal treatment in food processing especially as a pre-treatment of processes such as drying, freezing and canning that includes fruits and vegetables. Blanching treatment helps to remove the microorganisms, lengthen the shelf life and enhancing the color, flavor and texture of the fruits and vegetables. However, blanching affected the nutrients and characteristics of fruits and vegetables that contributes to the quality changes of the fruits and vegetables fruit. Thus, it is necessary to study about the quality changes during heat blanching of fruits and vegetables fruit to study the changes of the characteristics, nutrients and properties of the fruits and vegetables fruit. Kinetic modelling on the quality changes of fruits and vegetables fruit is crucial for quality modelling and quality control of fruits and vegetables fruit during the heat blanching treatment. Kinetic modelling is also important to identify which temperature and time that is optimum for the quality of fruits and vegetables after the heat blanching treatment, also to identify the kinetic trend of the properties of fruits and vegetables fruit that were affected. In this paper, general aspects of blanching process are discussed. Properties and methods to measure the quality changes were discussed. Models of kinetic according to the properties and characteristics affected by the blanching treatment were also reviewed. Keywords: fruits and vegetables; blanching; kinetic modelling; quality changes; thermal treatment
format Article
author Abdul Halim, Arinah Adila
Ariffin, Siti Hajar
Zainol@Abdullah, Wan Nor Zanariah
Azmi, Nazatul Shima
spellingShingle Abdul Halim, Arinah Adila
Ariffin, Siti Hajar
Zainol@Abdullah, Wan Nor Zanariah
Azmi, Nazatul Shima
Kinetic models on quality changes during heat blanching of some fruit and vegetables
author_facet Abdul Halim, Arinah Adila
Ariffin, Siti Hajar
Zainol@Abdullah, Wan Nor Zanariah
Azmi, Nazatul Shima
author_sort Abdul Halim, Arinah Adila
title Kinetic models on quality changes during heat blanching of some fruit and vegetables
title_short Kinetic models on quality changes during heat blanching of some fruit and vegetables
title_full Kinetic models on quality changes during heat blanching of some fruit and vegetables
title_fullStr Kinetic models on quality changes during heat blanching of some fruit and vegetables
title_full_unstemmed Kinetic models on quality changes during heat blanching of some fruit and vegetables
title_sort kinetic models on quality changes during heat blanching of some fruit and vegetables
publisher HH Publisher
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/102049/
https://journals.hh-publisher.com/index.php/AAFRJ/article/view/451
_version_ 1768009441875066880
score 13.211869

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