Heat Transfer during Blanching and Hydrocooling of Broccoli Florets.
The objective of this work was to simulate heat transfer during blanching (90 °C) and hydrocooling (5 °C) of broccoli florets (Brassica oleracea L. Italica) and to evaluate the impact of these processes on the physicochemical and nutrimental quality properties. Thermophysical properties (thermal conductivity [line heat source], specific heat capacity [differential scanning calorimetry], and bulk density [volume displacement]) of stem and inflorescence were measured as a function of temperature (5, 10, 20, 40, 60, and 80 °C). The activation energy and the frequency factor (Arrhenius model) of these thermophysical properties were calculated. A 3-dimensional finite element model was developed to predict the temperature history at different points inside the product. Comparison of the theoretical and experimental temperature histories was carried out. Quality parameters (firmness, total color difference, and vitamin C content) and peroxidase activity were measured. The satisfactory validation of the finite element model allows the prediction of temperature histories and profiles under different process conditions, which could lead to an eventual optimization aimed to minimize the nutritional and sensorial losses in broccoli florets.
Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico.
Rosalina
R
Iribe-Salazar
Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico.
José
J
Caro-Corrales
Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico.
Óscar
Ó
Hernández-Calderón
Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico.
Jorge
J
Zazueta-Niebla
Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico.
Roberto
R
Gutiérrez-Dorado
Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico.
Marco
M
Carrazco-Escalante
Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico.
Yessica
Y
Vázquez-López
D001205:Ascorbic Acid / Q000032:analysis*; D001937:Brassica / Q000737:chemistry*; D003080:Cold Temperature; D003116:Color; D003296:Cooking; D006244:Hardness; D006358:Hot Temperature; D006801:Humans; D056626:Inflorescence; D009753:Nutritive Value; D009195:Peroxidase / Q000378:metabolism; D018547:Plant Stems; D013696:Temperature; D014675:Vegetables / Q000737:chemistry; D014867:Water
D014867:Water; D009195:Peroxidase; D001205:Ascorbic Acid
blanching; broccoli; heat transfer simulation