Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato. (December 2020)

• Record Type: Journal Article
• Authors: Jiang, Hongyi; Ling, Bo; Zhou, Xu; Wang, Shaojin
• Is Part Of: Innovative food science & emerging technologies. Volume 66(2020)
• Publication Date: 2020-12
• Subjects: Sweet potato -- Blanching -- Radio frequency heating -- Peroxidase -- Quality; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102513
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Sweet potato is an important food crop with rich nutritional value, and also a commonly used feed and industrial raw material. However, the quality of sweet potatoes may decline during storage and thermal processes because of enzymatic reaction induced by peroxidase (POD). Radio frequency (RF) blanching was thus proposed to reduce POD activities. Effects of electrode gaps and sample thicknesses on the RF heating rate and uniformity in sweet potato were studied. Influences of hot water blanching and combination of RF heating with hot water blanching on enzyme inactivation and physiochemical properties of sweet potatoes were also analyzed. Results showed that the optimum RF heating uniformity was obtained at an electrode gap of 90 mm and a sample thickness of 60 mm. Combined RF with hot water blanching effectively inactivated POD in sweet potatoes. Compared to hot water blanching, combined RF with hot water blanching gave better sample color, texture values, and lower weight loss when achieving the same level of enzyme inactivation (< 10%). Therefore, combined RF with hot water blanching is recommended as an effective, uniform and high-quality blanching technology for sweet potatoes. Highlights: Radio frequency (RF) blanching was proposed to reduce POD activities of potato. Effects of electrode gaps and sample thicknesses on RF heating uniformity were studied. Combined RF with hot water blanching effectively inactivated POD in potatoes. Combined RF blanching provided better potato quality than hot water heating.