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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #169004
Title: NOVEL INFRARED DRY BLANCHING (IDB) INFRARED BLANCHING, AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING

Author
item Pan, Zhongli
item McHugh, Tara

Submitted to: Patent Application
Publication Type: Patent Application
Publication Acceptance Date: 8/13/2004
Publication Date: 8/13/2004
Citation: Pan, Z., Mc Hugh, T.H. Novel Infrared Dry Blanching (IDB) Infrared Blanching, and Infrared Drying Technologies for Food Processing. Patent Application Serial #10/917797.

Interpretive Summary: A new type of drying was invented that enables fruits and vegetables to be blanched and dried in one step versus the current two-step process. This new method is more energy efficient than current methodologies. It is also less time-consuming. Final products processed using this technology have better texture and nutritional quality than conventionally blanched and/or dried fruits and vegetables.

Technical Abstract: In this study, an infrared dry blanching (IDB) technology was invented by using a catalytic flameless, gas-fired infrared emitter for processing fruits and vegetables. When 12.7 pear cubes were blanched for two minutes with radiation energy of 5.7 kW/m2, the perioxidase in the pear samples was completed inactivated. Pear samples were further dehydrated to 50% weight reduction with radiation energy of 2.7 kW/m2. Total time required for IDB was 43.9% of that required for steam blanching followed by hot air drying. The texture and nutritional quality of the IDB-processed pears were also superior compared to those produced with steam blanching and hot air drying. IDB also had higher energy efficiency than steam blanching.