1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.3,./+./2 (,**0) * ** * ** Blanching of Potato with Superheated Steam Containing Micro-droplet

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1 1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.3,./+./2 (,**0) * ** * ** Blanching of Potato with Superheated Steam Containing Micro-droplets of Hot Water Itaru Sotome, Keitaro Suzuki, Shigenobu Koseki, Kuniko Sakamoto, Makiko Takenaka, Yukio Ogasawara*, Yoshitaka Nadachi** and Seiichiro Isobe National Food Research Institute,,++,, Kannondai, Tsukuba -*/20., * Taiyo Seisakusho,,,0+*, Shimizukawa, Hokuto *.++,,+ ** Umeda Jimusho, ++/-,/*0, Tamazutsumi, Setagaya-ku, Tokyo +/2**21 A newly developed oven system, which generates superheated steam consisting of micro-droplets of hot water (Aqua-gas) by spraying heated water into a heating chamber, was applied to the blanching of potato. It was thought that the micro-droplets would increase the heat transfer coe$cient of the heating medium to the extent that they would prevent the deterioration of foods due to drying during the heating process. Blanching of the potatoes was conducted using Aqua-gas (++/), superheated steam (++/) and hot water (+**). The thermal properties of the heating mediums and the qualities of the potato processed with the heating mediums were compared. Though a greater heat transfer coe$cient was measured in the Aquagas, no significant di#erences were observed in temperature distributions or the progress of peroxidase inactivation among the heating media. Heat transfer simulations showed that the temperature distribution in the potatoes was only dependent upon thermal di#usivity of the potato since the heat transfer coe$cients of the heating mediums were su$cient. The potatoes processed with the Aqua-gas and with the superheated steam were firmer and brighter than the potatoes processed with the hot water. In addition, weight loss of the potatoes was reduced and any Bacillus subtilis would have been sterilized by the Aqua-gas. (Received Nov. +.,,**/ ; Accepted May +/,,**0) + / /, -. /1 -*/20.,,++, * *.++,,+,,0+* ** +/2**21 ++/-,/*0 Corresponding author seiichi@a#rc.go.jp 2+. / +/

2 452 /- 3,** Bacillus subtilis PCI,+3 + Fig. + *.,*.-/ MPa +** +** Fig. + Principle of the Aqua-gas generation system + + 0* mm WDH +12 l EXAOXY, HA.**,,** mm,, 1+* /.1 mlmin ++/ /* lmin +,** rpm SDAHW,

3 3 : l - +.*+0* g *./ mm *., mm T + mm *.. mm, *.2 mm - mm *.,/ mm, *.+/ mm / +, mm, 0* mm / q r* t q t a, q r + q, r r t a r q * q r* t qhq q rr q h q R q r* t h h q r* t +3 +*/,. 2-.* + *01 kgm * 1 m, s * Jkg + K + h q +** q t a, q r, q, r r r +* +/,*,/ -* mm h +** 3*. / +* +/,*,/ -* + -, / -* RE---**/, mm * /mm +/ mm

4 454 /- 3,** / CR--** / L* a* b* CIE * 2* TF,*-2/ATNNNS, JSM-/0**LV, JEOL /+* kv, +*,* Pa 1 B. subtilis B. subtilis PCI,+3 f 3* mm -1, / ml - ***g, +* / ml 2*,* B. subtilis PCI,+3 +* 1 +* 2 CFUml *.+ ml -* -* + ml Fig., Fig., / 3* Table + Fig., Table + Surface temperature of the potatoes during the heating process Time required to increase the temperature of the potato cores to 3*C and heat transfer coe$cient h from the heating medium to the potato Aqua-gas Superheated steam Hot water Time required (min) h (+* - W m, K + ),34+**430 a,34*2+4*1 a,342/+4,1 a.4,0*4+, a -4.2*4,+ b -432*4,. ab Values with the same letter were not significantly di#erent (Turkey s HSD). 3*,3 -* Fig. - 3*,.*+*, Wm, K + +.*+* / Wm, K + Fig. - 3*

5 5 : 455 Fig. - Predicted time required to increase the temperature of the potato core to 3*C Fig.. Changes in the ratio of enzymatic active area of the potato intersection by the heating processes,/-* mm +* - +*. Wm, K + Table. + 3* /,** ++/,*,+, Fig.. 3*,/-* - Fig. /

NH : Not heated, AQG : Aqua-gas, SHS : Superheated steam, HW : Hot water.

6 456 /- 3,**0 3 6 Fig. / Changes in breaking stress and breaking strain of the potato core after heating Symbols with the same letter were not significantly di#erent (Turkey s HSD). NH : Not heated, AQG : Aqua-gas, SHS : Superheated steam, HW : Hot water. Table, Changes in the color of the potato epidermis associated with heating L* a* b* Not heated Aqua-gas Superheated steam Hot water 0-41**42- a //4+,*40, b /04./*40/ b /,4,2*413 c -433*4,2 a +4.0*4,* b,4*0*4,* b *4.2*4,1 c -.4+.*4-0 a,,4-,*4/- b,-4/**4/+ b,,433*4/, b Values with the same letter were not significantly di#erent (Turkey s HSD). Table, Fig. 0 Microstructure of the potato surfaces after treatment *.2-*.-*,.20*.,1 *.1.*.+0. Fig. 0

7 : 457 Fig. 2 Viability in the B. Subtilis spore counts on potatoes NH : Not heated, AQG : Aqua-gas, SHS : Superheated steam, HW : Hot water. Fig. 1 Microstructure of the potato cores after treatment Fig.

7 7 : 457 Fig. 2 Viability in the B. Subtilis spore counts on potatoes NH : Not heated, AQG : Aqua-gas, SHS : Superheated steam, HW : Hot water. Fig. 1 Microstructure of the potato cores after treatment Fig. 1 / B. subtilis Fig. 2 +* 0 CFUml + +* - CFUml + +*, CFUml + +*. CFUml + -* +*- +*0 ++/ ++/ +**

8 458 /- 3,**0 3 8 B. subtilis + /, pp.,/,0,**/, 0 pp.,-,, Chuda, Y., Ono, H., Yada, H., Ohara-Takada, A., Matsuura-Endo, C. and Mori, M., E#ects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips. Biosci. Biotechnol. Biochem., 01 (/), *,**-. Ohara-Takada, A., Matsuura-Endo, C., Chuda, Y., Ono, H., Yada, H., Yoshida, M., Kobayashi, A., Tsuda, S., Takigawa, S., Noda, T., Yamauchi, H. and Mori, M., Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the E#ect on Acrylamide Level after Frying. Biosci. Biotechnol. Biochem., 03 (1), +,-,+,-2,**/ / +0,**/ 0 Arroqui, C., Rumsey, T.R., Lopez, A. and Virseda, P., Losses by di#usion of ascorbic acid during recycled water blanching of potato tissue. J. Food Eng., /,,,/-*,**, 1 González-Martínez, G., Ahrné, L., Gekas, V. and Sjöholm, I., Analysis of temperature distribution in potato tissue during blanching and its e#ect on the absolute residual pectin methylesterase activity. J. Food Eng., 0/,.--..+,**. 2 Burg, P. and Fraile, P., Vitamin-C destruction during the cooking of a potato dish. Food Sci. Techol.-Leb.,,2, /*0 /+. +33/ 3 Fraile, P. and Burg, P., Reheating of a chilled dish of mashed potatoes in a superheated steam oven. J. Food Eng., --, /12* * Fraile, P. and Burg, P., Influence of convection heat transfer on the reheating of a chilled ready-cooked dish in an experimental superheated steam cell. J. Food Eng., --,,0-,2* ,3 3.33,**- +, Markowski, M., Cenkowski, S., Hatcher, D.W., Dexter, J. E. and Edwards, N.M., The e#ect of superheated-steam dehydration kinetics on textural properties of Asian noodles. Trans. ASAE,.0, -23-3/,**- +- Huang, T., Ho, C. and Fu, H., Inhibition of lipid oxidation in pork bundles processing by superheated steam frying. J. Agric. Food Chem., /,,,3,.,3,2,**. +. Iyota, H., Konishi, Y., Inoue, T., Yoshida, K., Nishimura, N. and Nomura, T., Popping of amaranth seeds in hot air and superheated steam. Dry. Technol.,,-, +,1-+,12,**/ +/ TM / p. 2*,**. +0 Anthon, G.E. and Barrett D.M., Kinetic Parameters for the Thermal Inactivation of Quality-Related Enzymes in Carrots and Potatoes. J. Agric. Food Chem., /*,.++3.+,/,**, +1 Severini, C., Baiano, A., De Pilli, T., Carbone, B.F. and Derossi, A., Combined treatments of blanching and dehydration : study on potato cubes. J. Food Eng., 02,,23,30,**/ +2 Burnette, F.S., Peroxidase and Its Relationship to Food Flavor and Quality : A Review. J. Food Sci.,.,, p *,* B 0-,10.,11* +331,+ B 0. 2,+ 2, / +/

320 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, -,* -,/ (,**1) 8 * * * * E#ect of Superheated Steam Treatment on the Preservation an

320 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, -,* -,/ (,**1) 8 * ** *** * ** *** E#ect of Superheated Steam Treatment on the Preservation and Sensory Characteristics of Buckwheat Noodles Kazuhiro