Nwonuma, C.O. Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artifcial neural networks (ANNs) modeling of enzyme inactivation kinetic. Innovative Food Science and Emerging Technologies.
Full text not available from this repository.Abstract
This study evaluated the use of Infrared (IR) and microwave (MW) dry blanching technology as an alternative to the conventional hot water (HW) blanching of Irish potato slices. Product quality, cell integrity, and Peroxidase (POD) inactivation kinetics were investigated. Also, the POD inactivation kinetics curve was ftted with both mathematical models and artifcial neural networks (ANNs). The result showed that MW blanching technique had the shortest POD inactivation time (5 and 7 mins), when compared with HW blanching (7 and 9 mins) and IR blanching (18 and 21 mins). IR blanched samples had the lowest colour change, slowest moisture loss, and lower microbial activity when compared with HW and MW blanching, although the level of vitamin C retention was similar with MW blanched samples. Furthermore, MW blanching had lower electrolyte leakage and microstructure damage, and better texture, when compared with HW and IR blanching. ANNs (R2 = 1.000, RMSE = 1.1597e-14, and SSE = 2.8994e-15) outperformed Weibull distribution (R2 = 0.9914, RMSE = 0.0348, and SSE = 0.0073) in ftting the POD inactivation curve. In conclusion, IR and MW technology were effcient in dry blanching of Irish potato, and ANNs allows for smart industrial control and monitoring of dry blanching equipments, since it can combine multiple process variables.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Depositing User: | CHARLES NWONUMA |
| Date Deposited: | 22 Jan 2024 16:02 |
| Last Modified: | 22 Jan 2024 16:02 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/5443 |
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