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Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans
Author(s) -
BOURNE MALCOLM C.
Publication year - 1987
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/j.1365-2621.1987.tb06699.x
Subject(s) - softening , chemistry , substrate (aquarium) , kinetics , thermal , food science , reaction rate constant , materials science , thermodynamics , composite material , physics , biology , ecology , quantum mechanics
Cut green beans and diced carrots were blanched at 100°C and 74°C then canned and processed for 5 min to 300 min at 100°C. In every case the rate of thermal softening was consistent with the two substrate first‐order kinetic theory of thermal softening of vegetable tissue. The low temperature blanch caused some changes in the apparent firstorder rate constants for both substrates, but the major difference was a much higher intercept of the extrapolated substrate S S line on the firmness axis. We define S S at zero process time as the “thermal firmness value” because it is a good indicator of what the firmness of the vegetable will be after canning.