Effect of thermal shock cycling on storage stability and quality of fresh-cut potato
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Park, Eun Young | - |
dc.contributor.author | Moon, Ju Hyeon | - |
dc.contributor.author | Park, Ha Yun | - |
dc.contributor.author | Lee, Hyeon Jeong | - |
dc.contributor.author | Kim, Jong-Yea | - |
dc.date.accessioned | 2021-06-18T07:16:51Z | - |
dc.date.available | 2021-06-18T07:16:51Z | - |
dc.date.issued | 2020-03 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.issn | 1096-1127 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/44262 | - |
dc.description.abstract | To enhance the storage stability and quality of fresh-cut potato, potato cubes with dimensions of 1 × 1 × 1 cm3, 2 × 2 × 2 cm3, and 3 × 3 × 3 cm3 were blanched at 90 °C for 15, 30, or 45 s, followed by soaking in ice-water for 1 min; the treatment was repeated for up to six cycles. The 2 × 2 × 2 cm3 and 3 × 3 × 3 cm3 potato cubes subjected to six thermal shock cycles for cycling times of 30 s and 45 s showed significant lowering of the browning index during storage at ambient temperature. The 1 × 1 × 1 cm3 potato cube was most highly susceptible to browning, although repeated thermal shock cycling reduced the development of browning. A higher number of thermal shock cycles effectively decreased the polyphenol oxidase (PPO) activity of the potato cubes. The reduction of the PPO activity was more pronounced as the sample size decreased. The hardness of the raw and fried samples decreased, along with reduction of the melting enthalpy, as the treatment time and number of cycles increased. The browning index of the fried potato declined as the number of cycles increased. © 2019 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Academic Press | - |
dc.title | Effect of thermal shock cycling on storage stability and quality of fresh-cut potato | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.lwt.2019.108972 | - |
dc.identifier.bibliographicCitation | LWT, v.121 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000514247900009 | - |
dc.identifier.scopusid | 2-s2.0-85076550984 | - |
dc.citation.title | LWT | - |
dc.citation.volume | 121 | - |
dc.type.docType | Article | - |
dc.publisher.location | 네델란드 | - |
dc.subject.keywordAuthor | Browning | - |
dc.subject.keywordAuthor | Fresh-cut potato | - |
dc.subject.keywordAuthor | Fried potato | - |
dc.subject.keywordAuthor | Storage stability | - |
dc.subject.keywordAuthor | Thermal shock | - |
dc.subject.keywordPlus | Geometry | - |
dc.subject.keywordPlus | Thermal shock | - |
dc.subject.keywordPlus | Browning | - |
dc.subject.keywordPlus | Fresh-cut | - |
dc.subject.keywordPlus | Fried potato | - |
dc.subject.keywordPlus | Melting enthalpy | - |
dc.subject.keywordPlus | Number of cycles | - |
dc.subject.keywordPlus | Polyphenol oxidase | - |
dc.subject.keywordPlus | Storage stability | - |
dc.subject.keywordPlus | Thermal shock cycling | - |
dc.subject.keywordPlus | Food storage | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.