Blanching by electro‐conductive heating
- 28 June 1975
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 10 (3) , 281-288
- https://doi.org/10.1111/j.1365-2621.1975.tb00031.x
Abstract
Summary: The common method for blanching is heating by water or steam whereby the mode of heat transfer is by conduction. In cases where the object is fairly large, such as corn on the cob conduction heating will require long heating time and might have adverse effects on the product's quality. This paper presents a method for electro‐conductive heating of the product immersed in a liquid whose electric conductivity is close to that of the product. The temperature rise at the geometric centre of corn on the cob was found to be 2‐3° C/sec when 380 Volt was applied to 7 cm apart electrodes with no effect on flavour. In that case complete peroxidase inactivation was achieved in less than 3 min of current passage as compared to 17 min that was required in the case of boiling water blanching.Keywords
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