Optimisation and modelling green bean's ultrasound blanching

• Published in: International journal of food science & technology Vol. 49; no. 12; pp. 2678 - 2684
• Main Authors: Yolmeh, Mahmoud, Najafzadeh, Mahmoud
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.12.2014; Wiley Subscription Services, Inc
• Subjects: Blanching; Data buses; Food processing; Food processing industry; Food science; Green bean; optimisation; Optimization; Peroxidase; Phaseolus vulgaris; Production methods; Ultrasonic imaging; Ultrasound; ultrasound blanching; Vitamin C
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12605

Summary Using of ultrasound in food processing is a novel and interesting technique, which is often complementary to classical methods. This study reports on the ultrasound blanching (USB) of green bean. Response surface methodology (RSM) was used to study the effect of process variables on the USB. Three independent variables including temperature (50–90 °C), time (45–225 s) and duty cycle (0.2–0.8 s) were examined. The optimal USB conditions were obtained with a temperature of 90 °C, USB time of 58.27 s and duty cycle of 0.79 s. At these conditions, the residual peroxidase activity (RPA) determined as 9.64% and the vitamin C loss as 8.92%. The experimental values under optimal condition were in good consistent with the predicted values. According to the results, the USB process is more efficient process and as well as less damage to the product compared to the conventional blanching method. Using of ultrasound in food processing is a novel and interesting technique, which is often complementary to classical methods. This study reports on the ultrasound blanching (USB) of green bean. Response surface methodology (RSM) was used to study the effect of process variables on the USB. Three independent variables including temperature (50–90 °C), time (45–225 s) and duty cycle (0.2–0.8 s) were examined. The optimal USB conditions were obtained with a temperature of 90 °C, USB time of 58.27 s and duty cycle of 0.79 s. At these conditions, the residual peroxidase activity (RPA) determined as 9.64% and the vitamin C loss as 8.92%. The experimental values under optimal condition were in good consistent with the predicted values. According to the results, the USB process is more efficient process and as well as less damage to the product compared to the conventional blanching method.