Fruits and vegetable powders
- Authors: Jiang, Hao , Zhang, Min , Adhikari, Benu
- Date: 2023
- Type: Text , Book chapter
- Relation: Handbook of Food Powders: Chemistry and Technology, Second Edition Chapter 24 p. 423-436
- Full Text: false
- Reviewed:
- Description: Fruits and vegetables are rich in vitamins, carotenoids, ascorbic acid, minerals and dietary fibre; however, they are climacteric and their shelf-life is very short after harvest. Uncontrolled browning, wilting and loss of nutritional value are typical of fresh fruits and vegetables even at ambient temperature and relative humidity (RH). When converted into powder form, they are easy to preserve, transport, store and use as ingredients. The greatly reduced water content and water activity help prolong the shelf-life of fruit and vegetable powders. The loss of important nutrients can also be minimized during the powder production process by judiciously selecting the drying methods and encapsulating shell materials. © 2024 Elsevier Ltd. All rights reserved.
Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables : A review
- Authors: Xin, Ying , Zhang, Min , Xu, Baoguo , Adhikari, Benu , Sun, Jincai
- Date: 2015
- Type: Text , Journal article
- Relation: International Journal of Refrigeration Vol. 57, no. (2015), p. 11-25
- Full Text: false
- Reviewed:
- Description: Abstract This paper presents a comprehensive review of recent developments in thermal (radio frequency, microwave and ohmic), non-thermal (high pressure, ultrasound and infrared) methods in blanching pretreatment. Recent developments in quick freezing technology (high pressure, dehydrofreezing and ultrasound-assisted) as applied to freezing of fruits and vegetables are also reviewed. The thermal and non-thermal blanching methods provide rapid and uniform heating; reduce the loss of soluble nutrients and minimize thermal damage compared to conventional hot water blanching. High pressure freezing seems to promote instantaneous and homogeneous ice nucleation in fruits and vegetables. Dehydrofreezing is capable of reducing the damage to plant texture by removal partial of water before freezing. Ultrasound-assisted freezing is found to be effective in the initiation of nuclei and subsequent growth of crystals. More fundamental researches are needed for better design and scale up, so that these technologies can be transferred from laboratory to industry. © 2015 Elsevier Ltd and IIR.