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Journal articles on the topic 'Blanching test'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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1

Fadsy, Achyar, Bambang Sukarno Putra, and Ratna Ratna. "Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda." Jurnal Ilmiah Mahasiswa Pertanian 4, no. 1 (2019): 588–97. http://dx.doi.org/10.17969/jimfp.v4i1.10204.

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Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik pengeringan serai dapur menggunakan alat pengering Tray Dryer berdasarkan perlakuan blanching yang berbeda untuk produksi bubuk serai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan tanpa blanching, blanching dengan uap, dan blanching dengan air panas. Parameter penelitian meliputi suhu lingkungan, kelembaban udara, kecepatan aliran udara, pengukuran bobot selama pengeringan, pengukuran kadar air selama pengeringan, laju pengeringan, kadar air bubuk serai dapur, rendemen, dan uji organoleptik
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2

Dewi, I. Gusti Ayu Krisna, Luh Putu Wrasiati, and G. P. Ganda Putra. "Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 3 (2020): 388. http://dx.doi.org/10.24843/jrma.2020.v08.i03.p08.

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Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying tem
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Kusmin, Gloria, Maria F. Sumual, and Lana E. Lalujan. "Effect Of Blanching on The Physicochemical Characteristic of Leilem Leaves (Clerodendrum Minahassae Teisjm. & Binn)." Jurnal Teknologi Pertanian (Agricultural Technology Journal 14, no. 1 (2023): 1–10. http://dx.doi.org/10.35791/jteta.v14i1.48345.

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Leilem leaves are vegetables that have a short shelf life, so they require postharvest handling to maintain the quality and quantity of leilem leaves. Blanching can be done as an effort to handle postharvest vegetables which can extend the shelf life of vegetables by heating methods. This research was conducted to determine the effect of blanching time on the quality and nutritional value of leilem leaves. The study was based on the RAL method with 5 treatments namely K0 (without blanching), K1 (1 minute blanching), K2 (3 min blanching), K3 (5 min blanching), K4 (7 min blanching) at 85°C which
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4

Coldman, M. F., and L. Lockerbie. "Placebo Ointment Response in the Blanching Test." British Journal of Dermatology 85, no. 4 (2006): 398–400. http://dx.doi.org/10.1111/j.1365-2133.1971.tb14038.x.

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Tantalu, Lorine, Sri Handayani, Rozana Rozana, and Ferianus Wunga. "Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 1 (2020): 27–33. http://dx.doi.org/10.35891/tp.v11i1.1864.

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The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching time (2, 3, and 4 minutes). The quality test of candied dried jackfruit includes organoleptic test of the hedonic scale scoring method namely taste, color, aroma, and texture. Chemical tests include water content, sugar content, and yield. The best treatment is a combination of 90oC blanching temperature and 4 minutes blanching time, which produces a
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Fitriansyah, Aidil, Sri Waluyo, Cicih Sugianti, and Tamrin Tamrin. "Pengaruh Suhu dan Waktu Pemblansiran terhadap Karakteristik Tepung Sukun." Jurnal Agricultural Biosystem Engineering 1, no. 3 (2022): 271. https://doi.org/10.23960/jabe.v1i3.6316.

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The aims of this research were to determine the effect of temperature and duration of blanching to the characteristics of breadfruit flour and to test the level of consumer preference of cake made from breadfruit flour. Completely randomized factorial design with two factors: temperature (60°C, 70°C, 80°C) and duration of blanching (4 and 6 minutes) was conducted. The parameters measured are fineness modulus, grain size distribution, bulk density, color index and organoleptic score of cake made from breadfruit flour as a part or overall materials. The results showed that the temperature and bl
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7

Gurung, Tulsi, Karma Wangchuk, and Bishal Sitaula. "Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.)." Bhutan Journal of Natural Resources and Development 7, no. 2 (2020): 75–83. http://dx.doi.org/10.17102/cnr.2020.54.

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Farmers in Bhutan practice hot water blanching and sun drying of green chillies as one of the preservation measures. The blanched dried chilli is known as ema shukam locally and is used in preparing various traditional cuisines. Blanching is done for 2-3 minutes by immersing in boiling water and drying in open sun. However, blanching and drying process lead to quality changes such as texture, colour, flavour, and nutritional value. Therefore, this study aimed to determine the proximate compositions of sun dried and oven dried green-blanched chillies. An experiment with two drying methods and t
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Utari, Indah, and Irma Rahmayani. "Effect of Various Processing Processes on The Characteristics of Avocado Seed Flour (Persea an Americana mill)." Journal BiGME 3, no. 1 (2023): 12–19. http://dx.doi.org/10.22437/bigme.v3i1.30794.

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This study was conducted to determine the various processing, of avocado the characteristic seed flour, and well to find out the influence processing of avocado the characteristic seed flour levels. This research was conducted using a Completely Randomized Design (RAL) with five treatment techniques namely without treatmant, soaking in the water for 30 minutes, soaking in the water for 12 hours, boiling in the water at 80 ° C, steam blanching 100 ° C for 10 minutes. Each treatment was repeated 4 times, so that 20 experimental units were obtained. The data obtained were analyzed using the ana
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Sinurat, Ellya, and Th Dwi Suryaningrum. "The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 3 (2019): 581–88. http://dx.doi.org/10.17844/jphpi.v22i3.29228.

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Brown seaweed Sargassum sp. is known to contain bioactive compounds needed for human. Seaweedcan be brewed into antioxidant drinks. The purpose of this study was to determine antioxidant activity andsensory properties of Sargassum sp. with variations in the duration of blanching 1, 3, and 5 minutes. Thetea was analysed for their water content, total phenols, antioxidant activity and sensory tests. The highestantioxidant activity was obtained in blanching treatment for 5 minutes with phenol content of 2.22 mg GAE/g. However, the hedonic test suggested 3 minutes blanching treatment was the best
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Fauzi, Devi Rahmah, and Hapsari Titi Palupi. "Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 2 (2020): 152–61. http://dx.doi.org/10.35891/tp.v11i2.2196.

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Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%.
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Abdul Hairuddin Angkat, Katherine Angeline Tambunan, and Wanda Lestari. "Pengaruh Proses Blanching pada Pembuatan Tepung Terhadap Organoleptik Tepung Daun Pepaya Jepang (Cnidoscolus aconitifolius)." Jurnal Ilmu Kesehatan dan Gizi 2, no. 3 (2024): 81–90. http://dx.doi.org/10.55606/jig.v2i3.3072.

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Japanese pepaya leaves have many benefits in the body, especially preventing anemia. Making Japanese pepaya leaf flour can encourage the emergence of various and practical processed products. One physical method for modifying flour is blanching. The aim of this research was to determine the effect of blanching on the organoleptic properties of Japanese pepaya leaf flour. This research was experimental with Randomized Control Design (RCD), with 3 treatments, namely making flour without blanching, making flour with water blanching and making flour with steam blanching and 2 repetitions. Data wer
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Azara, Rima, Rahmah Utami Budiandari, Syarifa Ramadhani Nurbaya, and Robiatul Adawiyah. "Pengaruh perlakuan blanching dan proporsi terhadap kualitas penyedap rasa alami dari jamur tiram dan jamur merang." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 15, no. 2 (2024): 337–47. https://doi.org/10.35891/tp.v15i2.5458.

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Straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) contain natural glutamic acid which has the ability to provide a high-quality taste that is similar to the taste produced by Monosodium glutamate, making it suitable for use as a natural flavoring powder. This research uses RAK which is arranged factorially, namely the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus). Based on the analysis of variance, it was found that there was an interaction between the blanching method and the proportion
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13

Sharma, Sneha R., Samiksha Chavan, Freny R. Karjodkar, Kaustubh Sansare, Prajakta Khelkar, and Aswathi Unnikrishnan. "Correlation of blanching, fibrosis, and uvular changes with the extent of mouth opening in oral submucous fibrosis – A 9-year retrospective analysis." Journal of Oral and Maxillofacial Pathology 29, no. 1 (2025): 54–60. https://doi.org/10.4103/jomfp.jomfp_27_24.

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Abstract Background: Oral submucous fibrosis (OSF) has one of the highest malignant transformation rates among all potentially malignant disorders. An early diagnosis and staging of the condition with the help of clinical findings may help in the improvement of the prognosis. Aim: To evaluate the correlation of stages of OSF based on mouth opening with the presence of blanching, fibrous bands, and shape of the uvula. Materials and Methods: A retrospective, observational study was conducted in the Department of Oral Medicine and Radiology, and 1,267 case records were included in the study after
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14

Utami, Ni Kadek Ayu Nira, Anak Agung Istri Sri Wiadnyani, and I. Wayan Rai Widarta. "Pengaruh Waktu Blanching Terhadap Karakteristik Tepung Kernel Biji Mangga Arumanis (Mangifera indica L.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 13, no. 4 (2024): 758. https://doi.org/10.24843/itepa.2024.v13.i04.p07.

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The significant sources of horticultural waste in Indonesia is mango seed waste. The high starch content in mango seeds allows for their conversion into flour. A common issue in processing mango seed kernel flour is the propensity for browning. Therefore, blanching is necessary to improve the physicochemical characteristics of the mango seed kernel flour. The aim of this study is to determine the effect of blanching time on the characteristics of the flour and to identify the optimal blanching duration to produce mango seed kernel flour with the best characteristics. This research was conducte
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Nadhifah, Ainun, Yunan Kholifatuddin, and Erma Handarsari. "Kadar Air dan Warna Penyedap Alami Jamur Tiram (Pleurotus Ostreatus) Berdasarkan Perlakuan Awal (Pre-treatment)." Jurnal Gizi 10, no. 2 (2021): 33. http://dx.doi.org/10.26714/jg.10.2.2021.33-41.

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Flavoring seasonings are food additives added with the aim of increasing flavor(palatability) and covering up deficiencies in food in terms of taste. The natural glutamatecontent of mushrooms has the potential to be used as a flavoring ingredient, one of which isoyster mushrooms. The quality of natural flavoring of oyster mushrooms is determined by theformula of the ingredients and the way they are produced. The drying process can affect thewater content and color of seasoning. This study aims to determine the water content and natural flavoring of oystermushrooms based on initial treatment. T
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Purnama, I. Nyoman Cahyadi, Pande Ketut Diah Kencana, and I. Made Supartha Utama. "Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)." Jurnal BETA (Biosistem dan Teknik Pertanian) 8, no. 2 (2019): 271. http://dx.doi.org/10.24843/jbeta.2020.v08.i02.p11.

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Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching
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Rahayu, Marina Arta, and Lukman Hudi. "The Effect of Blanching Time and Sodium Metabisulfite Concentration on The Characteristics of Banana Flour (Musa paradisiaca)." Journal of Tropical Food and Agroindustrial Technology 2, no. 02 (2021): 16–24. http://dx.doi.org/10.21070/jtfat.v2i02.1585.

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The aim of this research was to determine effect of blanching time and sodium metabisulfit concentration on the characteristics banana flour. This research was conducted in Product Development Laboratory of University Muhammadiyah Sidoarjo from February to April 2019 used randomized block design. The first treatment was blanching time L1 (0 minute), L2 (5 minutes), L3 (10 minutes) and second treatment was sodium metabisulfit concentration B1 (0 ppm), B2 (300 ppm), B3 (600 ppm). The data obtained were then analyzed using analysis of variance (ANOVA) and further test least significant diference
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Gesta Andika Laura, Dwiyati Pujimulyani, and Siti Tamaroh. "Jahe Emprit Instan Dengan Variasi Waktu Blanching dan Penambahan Ekstrak Serai." Journal of Food and Agricultural Technology 1, no. 2 (2024): 82–92. http://dx.doi.org/10.26486/jfat.v1i2.3777.

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Rimpang jahe (Zingiber officinale var amarum) mengandung senyawa antioksidan seperti fenol, dan flavonoid dan minyak atsiri dapat mencegah penyakit degenerative dan antimikroba. Tujuan penelitian yaitu menghasilkan minuman jahe emprit instan dengan penambahan ekstrak serai dan lama waktu blanching terpilih yang disukai dan mempunyai aktivitas antioksidan. Penelitian dilakukan dengan Rancangan Acak Lengkap 2 faktor yaitu penambahan ekstrak serai (10, 20 ml) dan lama waktu blanching (0, 5, 10 menit). Minuman Jahe emprit instan kemudian dianalisis fisik dan tingkat kesukaan. Data penelitian diuji
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Jakiyah, Yuliana, and Siti Tamaroh. "Antioxidant Activity and Preferences Level of Kenikir Leaves (Cosmos caudatus) Cendol." IOP Conference Series: Earth and Environmental Science 1460, no. 1 (2025): 012048. https://doi.org/10.1088/1755-1315/1460/1/012048.

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Abstract Kenikir is a vegetable that has a high antioxidant content. So far, kenikir has only been used as a vegetable for fresh vegetables. There is not much processing of kenikir as functional food. Kenikir has a distinctive and pungent aroma so it is not liked. Making cendol with the addition of kenikir leaves is expected to produce cendol with antioxidant functional properties and prferences by panelists.In this research, cendol was made by adding kenikir leaf powder. Kenikir leaf powder is made by blanching and without blanching. Kenikir powder is added to the cendol mixture at 1%, 3%, 5%
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Mahn, Andrea, Carmen Elena Pérez, Víctor Zambrano, and Herna Barrientos. "Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching." Foods 11, no. 13 (2022): 1906. http://dx.doi.org/10.3390/foods11131906.

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Broccoli sprouts are a recognized source of health-promoting compounds, such as glucosinolates, glucoraphanin, and sulforaphane (SFN). Maximization of SFN content can be achieved by technological processing. We investigated the effect of blanching conditions to determine the optimal treatment that maximizes sulforaphane content in broccoli sprouts. Broccoli seeds (cv. Traditional) grown under controlled conditions were harvested after 11 days from germination and subjected to different blanching conditions based on a central composite design with temperature and time as experimental factors. R
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Sari, Kartika, Anton Rahmadi, Miftakhur Rohmah, et al. "The Effect of Blanching, Extraction Methods, and Solvent on Antioxidant Activity, Total Phenols, Flavonoids, and Tannins in Zingiber zerumbet L. Rhizome." Trends in Sciences 22, no. 7 (2025): 9624. https://doi.org/10.48048/tis.2025.9624.

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Zingiber zerumbet L. has long been used as one of the most popular herbal remedies for treating a wide range of common ailments. This research aimed to evaluate the total levels of tannins, phenols, flavonoids, and antioxidant activity in Z. zerumbet rhizome extract, obtained from 9 - 12 month rhizomes, extract after undergoing a blanching process with 0.05 % citric acid, followed by different extraction methods and solvents. Antioxidant and bioactive component tests were analyzed using 2-way ANOVA, while a t-test was employed to compare the effects of ethanol and distilled water as solvents,
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COLDMAN, M. F., L. LOCKERBIE, and E. A. LAWS. "THE EVALUATION OF SEVERAL TOPICAL CORTICOSTEROID PREPARATIONS IN THE BLANCHING TEST." British Journal of Dermatology 85, no. 4 (2006): 381–87. http://dx.doi.org/10.1111/j.1365-2133.1971.tb14033.x.

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Magangana, Tandokazi Pamela, Nokwanda P. Makunga, Olaniyi Amos Fawole, and Umezuruike Linus Opara. "Effect of Solvent Extraction and Blanching Pre-Treatment on Phytochemical, Antioxidant Properties, Enzyme Inactivation and Antibacterial Activities of ‘Wonderful’ Pomegranate Peel Extracts." Processes 9, no. 6 (2021): 1012. http://dx.doi.org/10.3390/pr9061012.

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‘Wonderful’ pomegranate (Punica granatum L.) peel is rich in phytochemicals which are responsible for its strong antioxidant and antimicrobial activities, but it has low economic value as it is mainly discarded, causing an environmental waste management problem. To examine the best processing regime for pomegranate peel wastes, different solvents (ethanol, methanol and acetone) at various concentrations (50%, 70% and 100%) and blanching at 60, 80 and 100 °C for 1, 3 and 5 min, for each temperature, were tested. Ethanol at 70% (v/v) provided the highest extract yield, total phenolic and total t
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Givari, Teuku Augibran, La Choviya Hawa, and Angky Wahyu Putranto. "Teknik Dehidrasi Osmosis Pada Pembuatan Manisan Kulit Jeruk." JOFE : Journal of Food Engineering 1, no. 1 (2022): 19–32. http://dx.doi.org/10.25047/jofe.v1i1.3065.

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High consumption of oranges (Citrus sinensis) leads to the increase of orange peel waste, that’s why those orange peel waste needs to be utilized as a value-added product, such as fruit candy. Fruit candy can be produced by a process called osmotic dehydration, which is the process of immersing food material in a hypertonic solution. This research was done with Randomized Block Design to understand the effect of immersion time (2, 4, and 6 hours) and blanching time as the pretreatment (2,5, 5, and 7,5 minutes). This research was done in triplicate. The parameters that were observed are solid g
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Pujimulyani, D., W. A. Yulianto, and S. Windrayahya. "SGPT and SGOT analysis in the wistar rats force feeding white turmeric (Curcuma mangga Val.)." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (2024): 012043. http://dx.doi.org/10.1088/1755-1315/1338/1/012043.

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Abstract Rhizome plants, such as white turmeric, are trusted by people to improve body immunity. Steam blanching is a preliminary treatment using water steam. This study aims to determine the effect of steam blanching on antioxidation properties, SGPT, and SGOT levels of white turmeric. This study was conducted with several variations, namely the type of white turmeric rhizomes (main and branch) and steam blanching time (0; 2.5; 5; 7.5; and 10 minutes). Analysis of the antioxidant properties of white turmeric includes the antioxidant activity of the FRAP method, flavonoid levels, and tannins.
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Noviandia, Halpi, Rosy Hutami, and Sunarmani Sunarmani. "Keripik Rambutan Arialaka (Naphelium Lappaceum L): Karakteristik Sensori dan Fisikokimia Dengan Metode Vaccuum Frying." Jurnal Ilmiah Pangan Halal 4, no. 2 (2022): 37–46. http://dx.doi.org/10.30997/jiph.v4i2.9902.

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Rambutan chips are dry food made from rambutan fruit, this healthy snack contains fiber and the benefits of being cooked using a vacuum frying machine. This study aims to determine the effect of adding citric acid and sodium metabisulfite and the effect of the blanching process on rambutan chips. Completely Randomized Design (CRD) 2 factors used in this study. The analysis carried out was total dissolved solids, glucose content, total acid, vitamin C content, acidity degree (pH), crude fiber content, chemical tests (moisture content, ash content, protein content, fat content, carbohydrate cont
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Scher, Caroline Fenner, Adriano Brandelli, and Caciano Zapata Noreña. "YACON INULIN LEACHING DURING HOT WATER BLANCHING." Ciência e Agrotecnologia 39, no. 5 (2015): 523–29. http://dx.doi.org/10.1590/s1413-70542015000500011.

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ABSTRACTYacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature - time conditions are correctly employed. The aim of this study was to determine the leaching of the sugars inulin, glucose and fructose, present in yacon roots, during hot water blanching under different time/temperature conditions. The samples were cleaned and peeled and cut into geometric f
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Samburov, Andrey, Nataliia Zavorokhina, Peter Chugunov, and Olga Chugunova. "Freezing technology effect on the change in the morphological turnip cells structure (Brassica rapa)." Food Industry 10, no. 1 (2025): 30–38. https://doi.org/10.29141/2500-1922-2025-10-1-4.

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The strategy for the development of domestic agriculture shows the prospects for developing a technology for frozen semi-finished vegetable products. The aim of the study is to investigate the morphological changes in the cellular structure of turnips and to determine the freezing mode that best preserves their native structure. The objects of the study are turnips of the Petrovskaya 1 variety, zoned in the Sverdlovsk region, harvested in 2023; samples frozen at temperatures of –18 °C and –29 °C, packed in a PET bag under vacuum and without it. The freezing coefficients of the study samples ar
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Sicari, Vincenzo, Monica R. Loizzo, Ana Sanches Silva, et al. "The Effect of Blanching on Phytochemical Content and Bioactivity of Hypochaeris and Hyoseris Species (Asteraceae), Vegetables Traditionally Used in Southern Italy." Foods 10, no. 1 (2020): 32. http://dx.doi.org/10.3390/foods10010032.

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The impact of blanching on the phytochemical content and bioactivity of Hypochaeris laevigata (HL), Hypochaeris radicata (HR), Hyoseris radiata (HRA), and Hyoseris lucida subsp. taurina (HT) leaves was studied and compared to fresh plant materials and residual blanching water. For this purpose, total phenols, flavonoids, carotenoids, and chlorophyll contents were quantified. The antioxidant effect was investigated by using different in vitro tests (β-carotene, ferric reducing ability power (FRAP), 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (
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Vermeulen, J. "EVALUATION OF A SIMPLE SAP NITRATE TEST FOR BLANCHING CELERY (APIUM GRAVEOLENS)." Acta Horticulturae, no. 222 (July 1988): 213. http://dx.doi.org/10.17660/actahortic.1988.222.27.

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Zhang, Qian, Fangxin Wan, Yuanman Yue, et al. "Study on Ultrasonic Far-Infrared Radiation Drying and Quality Characteristics of Wolfberry (Lycium barbarum L.) under Different Pretreatments." Molecules 28, no. 4 (2023): 1732. http://dx.doi.org/10.3390/molecules28041732.

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In order to explore the effects of different pretreatment methods on the ultrasonic far-infrared synergistic drying characteristics and quality of wolfberry, the bioactive components (polysaccharide, total phenol, total flavonoids, and antioxidants), the quality characteristics (rehydration ratio, color, vitamin C content, and betaine content), and the microstructure of the dried products were used as evaluation indices to test wolfberry treated by five different pretreatments (hot blanching; candied pretreatment; NaOH solution treatment; NaCl solution treatment; and Na2CO3 solution treatment)
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Son, Jeonghyeon, Seol Hwa Park, Hyun Jung Jung, and Beob Gyun G. Kim. "PSXV-18 Effects of Drying Methods for Black Soldier fly Larva Meals on in Vitro Nutrient Disappearance." Journal of Animal Science 100, Supplement_3 (2022): 340. http://dx.doi.org/10.1093/jas/skac247.621.

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Abstract The objective was to determine the effects of different drying methods on nutrient utilization of black soldier fly (BSF; Hermetia illucens) larva meals using in vitro assays. Two-step and 3-step in vitro assays were employed to simulate the gastrointestinal tract of pigs. Four methods were used to obtain BSF larva meal sources: 1) microwave-drying for 32 min, 2) hot-air drying at 60°C for 17 h, 3) water blanching for 5 min and hot-air drying for 17 h, and 4) 2% citric acid solution blanching for 5 min and hot-air drying for 17 h. After the drying process, each BSF larva was defatted
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33

Karmila, Karmila, Muh Tahir, and Zainudin Antuli. "pengaruh suhu blanching terhadap sifat fisik dan kimia Frozen food sayur terung (solanum melongna L) dan pengamatan penyimpanan." Jambura Journal of Food Technology 6, no. 2 (2024): 192–98. https://doi.org/10.37905/jjft.v6i2.16027.

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Frozen Food is processed frozen instant food that is durable and easy to serve. Frozen food in Indonesia remains limited, while the consumers want practicality in processing food, especially vegetables. The present research aimed to determine the effect of blanching temperature on eggplant quality, namely vitamin C level and sugar content, as well as observe the changes in vitamin C level and sugar content after being stored for seven and 14 days. It applied a completely randomized design (CRD) with one factor, namely blanching temperature with three treatment levels: P1 (50°C), P2 (70°C), P3
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Rayman Ergün, A. "The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices." Grasas y Aceites 73, no. 1 (2022): e446. http://dx.doi.org/10.3989/gya.1126202.

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In this study, the effects of a moderate electrical field application and two different blanching methods (conventional and ultrasound) on the frying (deep-frying in oil at 180 °C for 6 minutes and compared to the microwave (400W)) of zucchini slices were investigated. Microwave-fried samples presented a lower moisture content than deep fried ones. The moderate electrical field significantly reduced the oil content before the microwave frying. Greenness (–a*), which is important for the zucchini samples, was found at its best (-3.25) in the combination group of moderate electrical field pre-tr
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35

Nica Dewi, Putu Julyantika, and Anak Agung Istri Sri Wiadnyani. "Kajian Blansing dan Metode Pengeringan Terhadap Komponen Bioaktif dan Aktivitas Antioksidan Sayuran Kering Gonda (Spenoclea zeylanica)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 2 (2023): 436. https://doi.org/10.24843/itepa.2023.v12.i02.p17.

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The urgency of this research is that dried gonda vegetables can support the potential of gonda vegetables as a functional food in addition to modernization demands that want to enjoy fresh vegetables at any time because they have been made in the form of dried vegetables which are certainly more extractive, efficient and have a longer shelf life. This study was designed with a Complete Randomized Design with two factors. The first factor is the preliminary treatment (blanching and without blanching), and the second is the drying method (oven (temperature 50OC for 2 hours) and microwave oven (p
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Liu, Chun Shan, Wen Fu Wu, Jia Song, Ya Qiu Zhang, Jun Xing Li, and Ya Qin Li. "Characteristics and Process Optimization of Hot-Air Drying Pepper." Advanced Materials Research 490-495 (March 2012): 3074–78. http://dx.doi.org/10.4028/www.scientific.net/amr.490-495.3074.

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In order to solve the drying problems in the deep-processing of pepper, peppers were dried through blanching pre-treatment and hot-air drying process. Orthogonal test designs were carried out to investigate factors influencing the quality and moisture content of pepper. The results showed that the whole drying process was a reduction speed drying, hot-air temperature and wind speed have significantly affected on the drying rate of pepper, but the impact of hot-air temperature was more prominent than wind speed; hot-air temperature was found to be the primary parameter to affect the quality of
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Uday, Sukmawati, Zainudin Antuli, and Suryani Une. "PENGARUH LAMA BLANCHING DAN TINGKAT KEMATANGAN DAUN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK ORGANOLEPTIK TEH CELUP DAUN SEMBUNG (Blumea balsamifera)." Jambura Journal of Food Technology 4, no. 1 (2022): 78–88. http://dx.doi.org/10.37905/jjft.v4i1.15110.

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Sambong leaf contains various active compounds such as essential oils, cineol, limonene, palmitin and myristin acids, tannins, glycosides, saponins, and flavonoids. Sambong leaf can be used as a basic ingredient for making herbal teas. Sambong leaf has a strong and distinctive odor and bitter taste. It is due to the saponin compounds contained in Sambong leaf. This research aimed to determine the effect of blanching time and leaf maturity level on antioxidant activity, tannin, total phenol, and organoleptic of herbal tea made from Sambong leaf using a factorial Completely Randomized Design wit
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Smith, Catherine, Koushik Adhikari, and Rakesh K. Singh. "Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/3267818.

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The main objective of this study was to determine the effectiveness of infrared technology for blanching small-sized peanuts. A radiant wall oven was used for infrared blanching. Infrared treatments included 343°C for 60 s and 288°C for 90 s. High and low moisture groups with approximate moisture content of 9% and 6% were used. An impingement oven set at 100°C for 20 min was used as the control treatment. No treatment differed from control in terms of blanchability. A descriptive sensory shelf life study of six weeks found no evidence of oxidative changes in experimental treatments. The infrar
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Agustin, Arin Tria. "PENGARUH METODE DAN SUHU BLANCHING TERHADAP PERSENYAWAAN SERAT BATANG PISANG SEBAGAI BAHAN BAKU PEMBUATAN ARES." Pro Food 6, no. 1 (2020): 609. http://dx.doi.org/10.29303/profood.v6i1.117.

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ABSTRACT
 This study aims to determine the combination of methods and temperature of blanching treatment on crude fiber content, total dietary fiber, insoluble dietary fiber content and soluble dietary fiber content of banana steam as raw material of ares. The experimental design used in this study was Completely Randomized Block Design (CRBD) factorial with six treatments and three repetitions to obtain 18 samples. The combination of treatment consisted of M1T1 (steaming 75°C), M1T2 (steaming 85°C), M2T1 (boiling 75°C), M2T2 (boiling 85°C), M3T1 (boiling with Na2S2O5 0,1% solution 75°C),
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40

Remigio, K. T., F. D. Avorque, L. B. Ancheta, et al. "Optimization of orange-fleshed sweet potato (SG 18-88-01) flour preparation for maximum carotenoid retention using response surface methodology." Food Research 8, no. 6 (2024): 225–36. https://doi.org/10.26656/fr.2017.8(6).035.

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Due to the nature of the flour processing methods, the nutritional content of sweet potatoes decreases. Knowing the optimal flour processing conditions is important to maximize the nutrition that one can obtain from sweet potato flour. In this study, optimized flour preparation conditions for maximum β-carotene retention of orangefleshed sweet potato (SG 18-88-01) (OFSP) were determined using response surface methodology. A two-level randomized Box-Behnken design was utilized to assess the effects of blanching temperature (60 to 100°C), blanching time (1 to 3 mins), and drying temperature (50
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Salami, Olusola, and Omololu Popoola. "Thermal control of some post-harvest rot pathogens of Irish potato (solanum tuberosum l.)." Journal of Agricultural Sciences, Belgrade 52, no. 1 (2007): 17–31. http://dx.doi.org/10.2298/jas0701017s.

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Thermal control effect on the incidence of some post-harvest rot pathogens of Solanum tuberosum (potato) was investigated in this study. Three cultivars of potato tuber whose local names are, Patiska, Mai Bawondoya and Nicola were used for the study. Five pathogenic fungi viz: Botryodiplodia theobromae, Fusarium redolens, Fusarium oxysporum, Penicillium sp. and Rhizopus oryzae associated with post harvest storage rot of root-tubers, were isolated from diseased potatoes. Among the three species of potatoes used in the study, Patiska was found most resistant followed by Mai Bawondoya, while Nico
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42

Son, Jeonghyeon, Seol Hwa Park, Hyun Jung Jung, Sun Jong You, and Beob Gyun Kim. "Effects of Drying Methods and Blanching on Nutrient Utilization in Black Soldier Fly Larva Meals Based on In Vitro Assays for Pigs." Animals 13, no. 5 (2023): 858. http://dx.doi.org/10.3390/ani13050858.

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The objective was to determine the effects of drying and blanching methods on the nutrient utilization of black soldier fly larva (BSFL; Hermetia illucens) meal by pigs using in vitro assays. Two-step and three-step in vitro assays were employed to simulate the gastrointestinal tract of pigs. Four BSFL meals were prepared using the following pretreatment methods: (1) microwave drying at 80 °C for 32 min, (2) hot-air drying at 60 °C for 17 h, (3) blanching for 5 min in boiling water and hot-air drying at 60 °C for 17 h, and (4) 2% citric acid solution blanching for 5 min in boiling solution and
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43

Teelucksingh, S., P. H. Brown, A. P. Greening, G. K. Crompton, and C. R. W. Edwards. "Glucocorticoid-Induced Skin Blanching: A Useful Test in Predicting Responsiveness of Bronchial Asthma to Glucocorticoid Therapy." Clinical Science 78, s22 (1990): 3P. http://dx.doi.org/10.1042/cs078003pb.

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Samsoedin, Fadhila Marwa, Elfi Anis Saati, and Rista Anggriani. "FORMULASI GLUTEN FREE COOKIES DARI TEPUNG PISANG KEPOK, TEPUNG KULIT PISANG KEPOK (Musa paradisiaca) (Blanching dan Non-Blanching) DENGAN PENAMBAHAN TEPUNG KACANG ALMOND (Prunus dulcis)." Food Technology and Halal Science Journal 6, no. 1 (2024): 1–17. http://dx.doi.org/10.22219/fths.v6i1.22008.

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Pangan bebas gluten disasarkan kepada penyandang intolerant gluten harus mempertimbangkan bahan pangan yang digunakan. Pemanfaatan produk lokal seperti tepung pisang kepok, tepung kulit pisang dan tepung almond yang termasuk tepung gluten free. Oleh karena itu, pengembangan tepung-tepungan perlu dilakukan agar bermanfaat bagi manusia sebagai bahan pangan campuran atau substitusi pada makanan salah satunya pembuatan cookies. 6 Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Sederhana. Terdapat 9 taraf perlakuan serta terdiri dari tiga ulangan. Parameter pengamatan meliputi kadar air, k
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45

Syahriel, Dwis, Dwis Syahrul, Arya Kusuma Agraha, and Asri Riany Putri. "FRENECTOMY ON MAXILLARY LABIAL FRENULUM PENETRATING PAPILLA TYPE BY CONVENTIONAL SURGICAL TECHNIQUES: A CASE REPORT." Interdental Jurnal Kedokteran Gigi (IJKG) 19, no. 2 (2023): 132–38. http://dx.doi.org/10.46862/interdental.v19i2.7711.

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Introduction: The frenulum is a fold of mucosa that attaches the lips and cheeks to the alveolar mucosa, gingiva, and underlying periosteum. If the attachment is too high and thick to approach the gingival margin (papilla penetrating type) it causes a central diastema on the upper incisor or recurrence after orthodontic treatment, besides causing oral hygiene problems and gingival recession as well as denture stability. An abnormal frenulum should be removed by frenectomy. History and Clinical Finding: An 18-year-old female patient with a tall and thick maxillary labial frenulum as a cause of
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Noer, Ulfah, Andriani Hepitaria Nova, and Mulyati. "Frenectomy for supporting diastema closure correction in orthodontic patients." World Journal of Advanced Research and Reviews 24, no. 2 (2024): 798–802. https://doi.org/10.5281/zenodo.15087620.

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<strong>Introduction:&nbsp;</strong>The maxillary frenulum can cause aesthetic problems or jeopardize orthodontic results in cases of central diastema, causing relapse after treatment. One of the etiologic factors of central diastema persistence is an aberrant frenulum. The most common way to diagnose frenulum attachment is with the blanch test. One of the treatments for aberrant frenulum is frenectomy. Frenectomy can reduce the risk of relapse from central diastema closure. The purpose of this case report is to describe the stages of frenectomy in a case of maxillary central diastema. <strong
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Abano, Ernest Ekow, Robert Sarpong Amoah, and Catherine Mbabazi. "Microwave and steam blanching as pre-treatments before air drying of Moringa oleifera leaves." Journal of Agricultural Engineering 51, no. 4 (2020): 200–208. http://dx.doi.org/10.4081/jae.2020.1044.

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The objective of this work was to identify the optimal drying conditions to produce better quality dried Moringa oleifera leaves with the best drying kinetics using microwave and steam blanching pre-treatments prior to hot air drying. For this purpose, the effect of microwave power, microwave time, steaming time, and air temperature on drying kinetics and quality of Moringa leaves was evaluated using the response surface methodology. In order to achieve a moisture content of 8.0% kg H2O/kg dry matter, the optimal conditions identified were a steaming time of 2.58 min (2 min 35 sec) prior to ai
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48

Dinda Putri, Karina, Ni Luh Ari Yusasrini, and Komang Ayu Nocianitri. "Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Bubuk Daun Afrika (Vernonia amygdalina Delile)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 1 (2021): 77. http://dx.doi.org/10.24843/itepa.2021.v10.i01.p08.

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This study aims to determine the effect of processing methods on antioxidant activity and characteristics of African leaf herbal tea and find out the right processing method to get the highest antioxidant activity and the best characteristics. The Completely Randomized Design was used in this study with treatment methods which consisted of 4 levels, namely Method A (steam blanching and drying), Method B (withering and pan firing) Method C (withering and Drying) and Method D (steam blanching and pan firing). This study was repeated 4 times to obtain 16 experimental units. The data obtained were
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Salawu, Sule Ola, Marzia Innocenti, Catia Giaccherini, Afolabi Akintunde Akindahunsi, and Nadia Mulinacci. "Phenolic Profiles of Four Processed Tropical Green Leafy Vegetables Commonly Used as Food." Natural Product Communications 3, no. 12 (2008): 1934578X0800301. http://dx.doi.org/10.1177/1934578x0800301220.

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The phenolic profiles are presented of four tropical green leafy vegetables ( Ocimum gratissimum, Vernonia amygdalina, Corchorus olitorius and Manihot utilissima) commonly used as food, after application of traditional treatments, such as boiling and abrasion. The HPLC/DAD/MS technique was mainly used to carry out this study. Preliminary evaluation of the antioxidant properties of the vegetables was also performed using the DPPH in vitro test. For the first time, seasonal variations in the phenolic content of the four investigated vegetables were highlighted. Of the four plants, all showed onl
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Hurtado-Ribeira, Raúl, Diego Martín Hernández, David Villanueva-Bermejo, et al. "The Interaction of Slaughtering, Drying, and Defatting Methods Differently Affects Oxidative Quality of the Fat from Black Soldier Fly (Hermetia illucens) Larvae." Insects 14, no. 4 (2023): 368. http://dx.doi.org/10.3390/insects14040368.

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The interrelation effect of slaughtering, drying, and defatting methods of BSFL on the oxidative quality of the derived fat was studied. Blanching and freezing were compared as slaughtering methods, followed by oven or freeze-drying for drying and mechanical pressing or SFE for defatting. The oxidative state and stability of the extracted fat and defatted meals were monitored immediately after their production, using peroxide value (PV) and Rancimat test, and over 24 weeks of storage. Slaughtering and drying methods had an independent effect on PV, with freezing and freeze-drying being the bes
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