Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

摘要

Changes in the enzymatic and physicochemical properties of sweet potatoes processed by a combination of pre-heating and high-temperature blanching were investigated. First, the characteristics of the inactivation of peroxidase and pectin methylesterase were analyzed, showing that 112.7 and 119.6?kJ?mol?1 of activation energy were required for inactivation, respectively. The result also suggested that a temperature of over 94?°C was better to inactivate peroxidase effectively. Second, the optimum conditions for pre-heating treatment were selected through the consideration of quality attributes. Pre-heating at 60?°C and 65?°C produced a stronger effect of enhancing firmness. However, some adverse effects on nutrients and appearance were noted at temperatures over 65?°C. Eventually, pre-heating at 60?°C for 40?min was selected as the best condition for sweet potato slices.