Search results for "Blanching"
showing 6 items of 6 documents
Pilot-scale thermophilic anaerobic treatment of wastewaters from seasonal vegetable processing industry
1997
Thermophilic anaerobic treatment of food industry wastewaters was studied using a 0.65 m3 upflow anaerobic sludge bed (UASB) reactor. The reactor was operated at 55°C and placed on the premises of a factory manufacturing deep-frozen goods from vegetables. The hot (>80-90°C) and concentrated (COD 14-79 g/l) wastewater streams, deriving from steam peeling and blanching of carrot and potato were used. The UASB reactor was inoculated with a small amount of granular sludge from a full-scale mesophilic UASB reactor. Prior to inoculation, the inoculum was acclimated to 55°C for 2 days. The reactor was fed with a mixture of wastewaters diluted to the desired COD. The reactor was started with loadin…
Start-up and Operation of Laboratory-Scale Thermophilic Upflow Anaerobic Sludge Blanket Reactors Treating Vegetable Processing Wastewaters
1997
Thermophilic anaerobic treatment of hot vegetable processing wastewaters was studied in laboratory-scale UASB reactors at 55°C. The high-strength wastewater streams, deriving from steam peeling and blanching of carrot, potato and swede were used. The reactors were inoculated with mesophilic granular sludge. Stable thermophilic methanogenesis with about 60% COD removal was reached within 28 days. During the 134 day study period the loading rate was increased up to 24 kg COD m−3 day−1. High treatment efficiency of more than 90% COD removal and concomitant methane production of 7·3 m3 CH4 m−3 day−1 were achieved. The anaerobic process performance was not affected by the changes in the wastewat…
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
2018
Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite meals with wheat flour. Besides being less time-consuming, drying at 60 °C for 30 min lowered effectively skin moisture (7.86 g/100 g) and kept better odor notes (leafy and rancid odor scored 6.1 and 0.2, respectively), as well as higher content of phenolics (813.89 µg/g, with the most effective extracting me…
Strategies for the extension of the shelf life of ready to eat prickly pear fruits
2012
The prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. The fruit is a berry, composed by an epicarp and the pulp, which represents the edible portion. At maturation, the epicarp turns yellow, red or white, depending on the cultivar. In Italy, the prickly pear is mainly cultivated in Sicily (90% of the national production). The fruit is very sensitive to low storage temperatures (< 5°C) which cause chilling injuries. The fruits can be successfully commercialized as a ready-to-eat product, peeled and suitably packaged. The main limit to its production is the formation of off-flavours due to different factors, such as the growth of microorganism and the action…
Inactivation and Regeneration Kinetics of Horseradish Peroxidase Heated at High Temperatures.
1997
The inactivation kinetics of horseradish peroxidase (HRP) heated in capillary tubes in the range 110 to 135°C was studied. Its regeneration kinetics when stored at 4 and 25°C was also considered. As the severity of the treatment increased, the absolute value of the regeneration decreased. The storage temperature of the enzyme did not affect the percentage of maximum activity regenerable, although when this temperature was raised from 4 to 25°C the speed of regeneration increased. Kinetics of HRP inactivation determined after heating and after regeneration were compared. Both forms of the enzyme showed similar behavior with first-order inactivation kinetics, with Ea = 19.5 ± 1.0 kcal/mol and…
Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review
2021
The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additio…