Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #213556
Title: Effect of Dipping Treatments on Color Stabilization and Texture of Apple Cubes for Infrared Dry-Blanching Process

Author
item ZHU, YI - UC DAVIS, DAVIS, CA
item Pan, Zhongli
item McHugh, Tara

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/8/2007
Publication Date: 9/1/2007
Citation: Zhu, Y., Pan, Z., Mc Hugh, T.H. 2007. Effect of Dipping Treatments on Color Stabilization and Texture of Apple Cubes for Infrared Dry-Blanching Process. Journal of Food Processing and Preservation. 31:632-648.

Interpretive Summary: This research investigated the effectiveness of dipping treatments on reducing enzymatic browning of apple cubes for the infrared dry-blanching (IDB) process. The optimal dipping methods have been suggested.

Technical Abstract: This research investigated the effectiveness of dipping treatments on reducing enzymatic browning of apple cubes for the infrared dry-blanching (IDB) process. Apple cubes were dipped in solutions with various combinations of ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) at different concentrations (0.1%-1.5%) for up to 10 min. Some of the dipped samples were further blanched with the IDB method. Color and texture of the dipped samples with and without blanching were determined after the samples were exposed in ambient air for up to 100 min. Results showed that the combination of any two chemicals among the three chemicals tested could effectively reduce the browning rate. Dipping treatments of CC or CC+AA resulted in firmer samples after IDB than the controls and those treated with AA+CA. Dipping in 0.5% AA+0.5% CC for 5 min. is recommended as a pre-treatment of apple cubes for IDB.