The DOI matches its Crossref record; 93 of the 93 references it cites were found in a registry or an index.
Recent developments and trends in thermal blanching – A comprehensive review
Open accessAbstract
Thermal blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review the current status of thermal blanching. Firstly, the purposes of blanching, which include inactivating enzymes, enhancing drying rate and product quality, removing pesticide residues and toxic constituents, expelling air in plant tissues, decreasing microbial load, are examined. Then, the reason to why indicators such as POD and PPO, ascorbic acid, color, and texture are frequently used to evaluate blanching process is summarized. After that, the principles, applications and limitations of current thermal blanching methods, which include conventional hot water blanching, steam blanching, microwave blanching, ohmic blanching, and infrared blanching are outlined. Finally, future trends are identified and discussed.
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Cites
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Cited by
Deng, L.-Z., Mujumdar, A. S., Zhang, Q., Yang, X.-H., Wang, J., Zheng, Z.-A., Gao, Z.-J., & Xiao, H.-W. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1409192 · Cited by 533
Self-citationZhang, X.-L., Zhong, C.-S., Mujumdar, A. S., Yang, X.-H., Deng, L.-Z., Wang, J., & Xiao, H.-W. (2019) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.08.002 · Cited by 230
Self-citationDong, S., Fan, L., Ma, Y., Du, J., & Xiang, Q. (2021) · LWT · doi:10.1016/j.lwt.2021.111322 · Cited by 62
Buvaneswaran, M., Natarajan, V., Sunil, C. K., & Rawson, A. (2022) · Journal of Food Process Engineering · doi:10.1111/jfpe.13972 · Cited by 27
Metadata
- Authors
- Xiao, H.-W., Pan, Z., Deng, L.-Z., El-Mashad, H. M., Yang, X.-H., Mujumdar, A. S., Gao, Z.-J., & Zhang, Q.
- Venue
- Information Processing in Agriculture
- Publisher
- Elsevier BV
- Published
- 2017-06
- Volume
- 4
- Issue
- 2
- Pages
- 101-127
- ISSN
- 2214-3173 (ISSN-L)
- OpenAlex
- W2588658639
- Cited by
- 429
- References
- 93
- FWCI
- 27.13
- Type
- journal article
- Language
- en
- Open access
- gold
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- Xiao, H.-W., Pan, Z., Deng, L.-Z., El-Mashad, H. M., Yang, X.-H., Mujumdar, A. S., Gao, Z.-J., & Zhang, Q. (2017). Recent developments and trends in thermal blanching – A comprehensive review. Information Processing in Agriculture. https://doi.org/10.1016/j.inpa.2017.02.001
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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