Effect of blanching conditions of celeriac tissue on the texture properties of dried material
2008
Lentas, K. | Witrowa-Rajchert, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of this paper was to study the effect of saturation using calcium ions, as well as the efect of conditions of blanching celeriac tissues on the kinetics of drying process and the texture properties of dried material. The blanching process was performed in distilled water at 60 and 95 deg C, during varying time periods, as well as in the calcium lactate solution. The following was determined: destructive deformation destructing dried vegetable. The analysis of the results obtained based on the celeriac drying curves allowed for the statement that the longer the duration time of blanching in distilled water was, the shorter the duration time of drying celeriac was. The saturation using calcium ions during blanching caused a significant increase in the Ca content in the tissue
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