Effects of heating on thermal denaturation of several green vegetables suitable for dehydration
M. Zhang 1,   C.L. Li 1,   X.L. Ding 1
 
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School of Food Science and Technology, Wuxi University of Light Industry, 214036 Wuxi, China
Acceptance date: 2001-04-11
 
Int. Agrophys. 2001, 15(3): 215–217
 
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ABSTRACT
Most vegetables suitable for dehydration are thermo-labile materials. In order to find an appropriate dehydrating technology by means of thermal analysis, a differential scanning calorimetry (DSC) has been used for studying temperature denaturation processes. Four vegetables (kidney bean, sweet pepper, Chinese cabbage, Chinese onion) with five moisture contents were chosen for the DSC tests. Five heating rates were used for observing changes in denaturation. Finally, effects of blanching, breed characteristics and an instantaneous increasing temperature on denaturation were discussed.
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