New Perspectives on Food Blanching
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
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New Perspectives on Food Blanching
New Perspectives on Food Blanching
Felipe Richter Reis Editor
New Perspectives on Food Blanching
123
Editor Felipe Richter Reis Food Technician Course Instituto Federal do Paraná, Campus Jacarezinho Jacarezinho, Paraná Brazil
ISBN 978-3-319-48664-2 DOI 10.1007/978-3-319-48665-9
ISBN 978-3-319-48665-9
(eBook)
Library of Congress Control Number: 2016958468 © Springer International Publishing AG 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
I would like to dedicate this book: To my wife Daiany, for accepting to begin a new life with me in Jacarezinho, To my family, especially my mother Margaret, an outstanding woman, and my father Celso, who completed 70 years in 2016, And to all my students and friends from the IFPR, where this work was developed.
Preface
Blanching is a widely used method in food processing companies, especially for improving the quality of vegetables prior to canning, freezing, drying, and other suitable processing techniques. The positive impact of blanching on food quality is related, for example, to the activation or inactivation of enzymes, decrease of the microbial load and of the content of undesirable substances, and improvement of the extractability of bioactive compounds, thus resulting in improved sensory and nutritional quality. In addition, there are numerous reports on the favorable effect of blanching on the performance of drying. Although most of the reports on blanching highlight its positive effect, reports showing the unfavorable influence of blanching are also available. This book summarizes the results of studies on food blanching performed especially over the past ten years, although older reference studies were also used. Chapter 1 introduces the theme by presenting k
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