Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans |
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Authors: | MALCOLM C. BOURNE |
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Affiliation: | Author Bourne is affiliated with the New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456. |
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Abstract: | Cut green beans and diced carrots were blanched at 100°C and 74°C then canned and processed for 5 min to 300 min at 100°C. In every case the rate of thermal softening was consistent with the two substrate first-order kinetic theory of thermal softening of vegetable tissue. The low temperature blanch caused some changes in the apparent firstorder rate constants for both substrates, but the major difference was a much higher intercept of the extrapolated substrate SS line on the firmness axis. We define SS at zero process time as the “thermal firmness value” because it is a good indicator of what the firmness of the vegetable will be after canning. |
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