Claim · model-written summary
Steam blanching left pH and acidity unchanged.
- Taxon
- Peaches
Prunus persicat0 - Treatment
- Steam blanchinge0
- Outcome
- pH and aciditye0
- Direction
- without changee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity.”
t0“Peaches”
Title
Effects of Various Pretreatments on Quality Attributes of Frozen and Thawed Peaches
Jong Jin Park; Ji Hyun Park; Kyung Mi Kim; et al. Food Engineering Progress 2018. doi:10.13050/foodengprog.2018.22.4.328
Other claims from this paper (14)
- Intervention effect Steam blanching reduced peach colour difference.
- Intervention effect Osmotic dehydration with ascorbic acid reduced colour difference.
- Intervention effect Ascorbic-acid osmotic dehydration left pH and acidity unchanged.
- Intervention effect Sucrose osmotic dehydration decreased drip loss.
- Intervention effect Sucrose osmotic dehydration increased brix.
- Intervention effect Freezing and thawing increased maximum force.
- Association Longer steam blanching decreased maximum force.
- Association Longer water blanching decreased maximum force.
- Intervention effect Calcium-chloride osmotic dehydration increased maximum force.
- Intervention effect High pressure decreased maximum force in Daeokgye.
- Intervention effect High pressure increased maximum force in Hwangdo.
- Intervention effect Steam blanching improved total polyphenol content and antioxidant assays.
- Intervention effect Blanching improved total polyphenol content and antioxidant assays.
- Intervention effect Ascorbic-acid osmotic dehydration improved total polyphenol content and antioxidant assays.