Details

Autor(en) / Beteiligte

• Iribe-Salazar, Rosalina
• Caro-Corrales, José
• Hernández-Calderón, Óscar
• Zazueta-Niebla, Jorge
• Gutiérrez-Dorado, Roberto
• Carrazco-Escalante, Marco
• Vázquez-López, Yessica

Titel

Heat Transfer during Blanching and Hydrocooling of Broccoli Florets

Ist Teil von

• Journal of food science, 2015-12, Vol.80 (12), p.E2774-E2781

Ort / Verlag

United States: Blackwell Publishing Ltd

Erscheinungsjahr

2015

Quelle

Wiley-Blackwell Journals

Beschreibungen/Notizen

• 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. Practical Application Temperature histories inside broccoli florets can be estimated during blanching and hydrocooling at different process conditions. This could be useful to minimize nutritional and sensorial losses during blanching and cooling of this vegetable.