Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
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Jia You
Abstract
This study focusses on evaluating the effects of reciprocating agitation thermal processing (RA-TP) on the quality of canned potato cubes and whole radish packed in brine solution (1 % NaCl+1 % CaCl2 solution). Experimental cans were subjected to RA-TP in a lab-scale steam retort at different temperatures (110–130 °C) and reciprocation frequencies (0–3 Hz). Color, texture, antioxidant activity and solids leached into the liquid were evaluated to characterize the quality of processed product. RA-TP resulted in superior quality retention in processed vegetables as compared to static retort (0 Hz) due to the associated shorter (up to 70 %) process times. In general, higher operating temperatures and reciprocation frequencies resulted in better retention of color and antioxidant activity. However, RA-TP also increased texture damage and nutrients/solids leaching, but these negative effects were milder at higher process temperatures. Therefore, high-temperature and high agitation frequency RA-TP concept with shorter process time could be effectively used for better quality retention. The optimal product quality was obtained at 130 °C retort temperature and 3.0 Hz reciprocation frequency for whole radish and at 130 °C retort temperature and 1.5 Hz reciprocation frequency for potato cubes.
Acknowledgment
This study was supported from partial funds obtained from Discovery Grant Program of the Natural Sciences and Engineering Research Council of Canada and the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ).
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition
- Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation
- Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide
- Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
- Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean
- Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber
- Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition
- Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
- Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
- Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition
- Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation
- Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide
- Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
- Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean
- Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber
- Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition
- Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
- Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
- Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology
