• Culinary science and hospitality research
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• v.15 no.3
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• pp.128-138
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• 2009

This study analyzed the qualitative characteristics and antioxidant effect of Artemisia by experimenting its medicinal effect and functionality. Moisture content increased in proportion to heating time and decreased in reverse proportion to temperature and time. In the contents of mineral compounds, P was shown in the order of roasting temperature $230^{\circ}C$ > $80^{\circ}C$ > $110^{\circ}C$, and blanching condition was 0.50% in one and two minute treatment and 0.38% in five minute treatment. The contents of Ca didn't have significant differences according to the types of treatment. The contents of Fe were higher than general vegetables with 0.54~1.02 mg/100 g. The contents of phenolic compounds were highest in the control plot, followed by one minute blanching and roasting at $110^{\circ}C$ was the lowest. The intensity of electron donating ability was decreased in 14 minute blanching at $230^{\circ}C$. Based on the result of the study, roasting at low temperature and blanching which is Korean traditional method are desirable when cooking with Artemisia.

• Journal of the Optical Society of Korea
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• v.7 no.4
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• pp.234-239
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• 2003

Objective methods to assess quantitatively port wine stain (PWS) blanching in response to laser therapy are needed to improve laser therapeutic outcome. Previous studies have attempted to assess objectively PWS color based on point measurement devices. To date, these approaches have typically been limited by a number of factors such as small test area and need for contact. To address these issues, a polarization spectral imaging system and an image analysis method have been developed to evaluate quantitatively erythema and melanin content distribution in skin. The developed polarization spectral imaging system minimizes artifacts such as glaring, shadowing, and non-uniform illumination that interfere with image fidelity. Furthermore, the image analysis method has been employed to get images of skin melanin and erythema indices from the acquired color images for quantitative analysis. Finally, using PWS patient color image, the effectiveness in laser treatment of PWS was evaluated by calculating relative erythema index image that is the relative erythema index of PWS region to the normal region. The developed device and analysis method appears to be a simple and effective method for quantitative analysis of PWS blanching.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.251-256
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• 2004

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.277-283
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• 2016

To improve the microbiological safety of wild vegetables after harvest, Aster scaber and Cirsium setidens Nakai were treated with combinations of 50 ppm aqueous chlorine dioxide ($ClO_2$)/0.5% citric acid or fumaric acid, and 50 ppm $ClO_2$/0.5% fumaric acid/blanching at $90^{\circ}C$ for 2 min. Combined treatment of 50 ppm $ClO_2$ and 0.5% citric acid reduced populations of total aerobic bacteria, yeast, and molds in Aster scaber and Cirsium setidens Nakai by 2.80~3.64 and 2.02~2.67 log CFU/g, respectively, compared to those of the control. Combined treatment of 50 ppm $ClO_2$ and 0.5% fumaric acid reduced total aerobic bacteria, yeast and molds populations by 3.62~3.82 and 2.47~3.02 log CFU/g, respectively. Based on the results, combined treatment of $ClO_2$ and fumaric acid was more effective in controlling microorganisms in the wild vegetables than either $ClO_2$ or citric acid. In addition, combined treatment of $ClO_2$/fumaric acid/blanching reduced the populations of total aerobic bacteria by 4.59~5.12 log CFU/g, and populations of yeast and molds were not detected by treatment. These results suggest that combined treatment of $ClO_2$/fumaric acid/blanching is the most effective method for improving microbiological safety of wild vegetables after harvest.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.342-347
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• 1995

Experiments were conducted to investigate the effects of storage temperature and blanching treatment on the storage stability in order to extend the shelf life of Citrus junos. Chilling injury of Citrus junos was not observed at the temperature range of $0^{\circ}C{\sim}5^{\circ}C$. Respiration rate of Citrus junos classified into climacteric characteristics as storage time goes by increase of respiration rate. The $Q_{10}$ value of Citrus junos during storage appeared to have a narrow range of $2.3{\sim}2.4$ The decaying rate increased drastically at $20^{\circ}C$ ranging from 71.4% to 86.5%. It was not much influenced by the pretreatments but by the storage temperature. There was no difference in weight loss between the control and blanching treatment. The weight loss of Citrus junos at $20^{\circ}C$ appeared to be high during the 12 weeks period, and consequently the overall quality of Citrus junos was rapidly decreased. The ratio of brix to acid showed a slow increase for Citrus junos stored at $3^{\circ}C.\;At\;20^{\circ}C$, however, it increased rapidly and then decreased. This phenomenon was mainly due to the relatively high increase of brix, compared to the increase in acid content. Development of browning color in Citrus junos was mainly associated with Citrus junos peel, rather than with Citrus junos pulp.

• Food Science and Preservation
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• v.16 no.4
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• pp.499-505
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• 2009

Quality changes in fresh-cut potatoes during storage at $4^{\circ}C$ after treatment with low-temperature blanching and antibrowning agents were studied. Fresh-cut potatoes were treated by dipping for 1.5 min in a browning inhibitor solution containing 0.5% (w/v) ascorbic acid, 0.5% (w/v) citric acid, 0.5% (w/v) sodium chloride, 0.1% (w/v) trehalose, and 0.005% (w/v) biotin, at $60^{\circ}C$, with subsequent cooling for 1.5 min and storage at $4^{\circ}C$. The browning properties of fresh-cut potatoes were examined by measurement of polyphenol oxidase (PPO) activity and total phenolic content. Changes in quality attributes over a 14-day period were assessed in terms of titratable acidity, pH, water-soluble solid level, and gas analysis at $4^{\circ}C$. During storage, PPO activity increased, with the lowest activity seen after about 7 days of storage. Treatment with antibrowning solution at $4^{\circ}C$ increased visual sensory attributes during storage. Low-temperature blanching in distilled water more effectively inhibited browning compared with exposure to browning inhibitor solution, as assessed after 7 days of storage. Fresh-cut potatoes respired aerobically after different treatments during storage at $4^{\circ}C$.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.444-453
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• 2014

This study investigated the antioxidative activities and quality characteristics of Aster scaber Bibimbap as a home meal replacement with blanching (BASB) or without blanching (ASB) pretreatment. BASB samples at 5.0 g showed higher moisture, crude protein, and ash contents than the control (p<0.05). Color L, a, b-values of samples significantly decreased with increased content of Aster scaber powder (p<0.05). BASB samples showed lower hardness than ASB samples. BASB samples showed higher total phenolic content and DPPH radical scavenging activity than ASB samples. BASB samples showed higher sensory values for color, savory aroma, savory flavor, and aftertaste than ASB samples. Except for glossiness, BASB samples showed higher sensory acceptance scores than ASB samples. Sensory acceptance tests of all samples showed high scores for 'usually like', representing the possibility of successful development of Bibimbap as a home meal replacement, especially that containing blanching pre-treated Aster scaber powder.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.534-539
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• 2008

This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.