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Heat Transfer during Blanching and Hydrocooling of Broccoli Florets
Author(s) -
IribeSalazar Rosalina,
CaroCorrales José,
HernándezCalderón Óscar,
ZazuetaNiebla Jorge,
GutiérrezDorado Roberto,
CarrazcoEscalante Marco,
VázquezLópez Yessica
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13109
Subject(s) - blanching , differential scanning calorimetry , brassica oleracea , chemistry , volume (thermodynamics) , arrhenius equation , horticulture , glucosinolate , food science , thermodynamics , brassica , activation energy , physics , biology , organic chemistry
The objective of this work was to simulate heat transfer during blanching (90 °C) and hydrocooling (5 °C) of broccoli florets ( Brassica oleracea L. Italica) and to evaluate the impact of these processes on the physicochemical and nutrimental quality properties. Thermophysical properties (thermal conductivity [line heat source], specific heat capacity [differential scanning calorimetry], and bulk density [volume displacement]) of stem and inflorescence were measured as a function of temperature (5, 10, 20, 40, 60, and 80 °C). The activation energy and the frequency factor (Arrhenius model) of these thermophysical properties were calculated. A 3‐dimensional finite element model was developed to predict the temperature history at different points inside the product. Comparison of the theoretical and experimental temperature histories was carried out. Quality parameters (firmness, total color difference, and vitamin C content) and peroxidase activity were measured. The satisfactory validation of the finite element model allows the prediction of temperature histories and profiles under different process conditions, which could lead to an eventual optimization aimed to minimize the nutritional and sensorial losses in broccoli florets.