Innovative process coupling short steam blanching with vacuum flash-expansion produces in one single stage high-quality purple passion fruit smoothies
Short steam blanching coupled with flash-vacuum expansion (FVE) and de-pulping was
used to obtain purée from purple passion fruits discarded from the export chain. Different
steam blanching holding times (80, 95, 110 s) were tested at pressure of 130 kPa. After FVE
and vacuum de-pulping, fibers, anthocyanins, carotenoids, rheological properties, and
microbial reduction were evaluated in the purées. Fruit purées are obtained with a much
higher content of cell-wall and bioactive compounds compared to the fresh arils since part of …
used to obtain purée from purple passion fruits discarded from the export chain. Different
steam blanching holding times (80, 95, 110 s) were tested at pressure of 130 kPa. After FVE
and vacuum de-pulping, fibers, anthocyanins, carotenoids, rheological properties, and
microbial reduction were evaluated in the purées. Fruit purées are obtained with a much
higher content of cell-wall and bioactive compounds compared to the fresh arils since part of …
Innovative process coupling short steam blanching with vacuum flash-expansion produces in one single stage high-quality purple passion fruit smoothies
V Fabrice—Persyst - publications.cirad.fr
Short steam blanching coupled with flash-vacuum expansion (FVE) and de-pulping was
used to obtain puré e from purple passion fruits discarded from the export chain. Different
steam blanching holding times (80, 95, 110 s) were tested at pressure of 130 kPa. After FVE
and vacuum de-pulping, fibers, anthocyanins, carotenoids, rheological properties, and
microbial reduction were evaluated in the puré es. Fruit puré es are obtained with a
much higher content of cell-wall and bioactive compounds compared to the fresh arils since …
used to obtain puré e from purple passion fruits discarded from the export chain. Different
steam blanching holding times (80, 95, 110 s) were tested at pressure of 130 kPa. After FVE
and vacuum de-pulping, fibers, anthocyanins, carotenoids, rheological properties, and
microbial reduction were evaluated in the puré es. Fruit puré es are obtained with a
much higher content of cell-wall and bioactive compounds compared to the fresh arils since …
以上显示的是最相近的搜索结果。 查看全部搜索结果