Effect of Blanching on β-Carotene Degradation of Cabbages during Drying

Abstract:

The effect of blanching on β-carotene degradation of cabbages during drying was evaluated, and the β-carotene degradation was further simulated by a kinetic model. The β-carotene content of the cabbages decreased when the drying time and temperature increased. The blanched cabbages hold the β-carotene content and color of the cabbage as the unblanched one comparing with the un-blanched cabbages. The kinetic analysis showed the activation energy of the blanched and un-blanched cabbages was 14475.38 and 15429.36 J/mol, which was the main reason resulted in the mentioned results. Therefore, blanching helped to hold the β-carotene content and color of cabbages.

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1297-1301
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1297
• Online since: November 2011
• Authors: Dong Mei Wang, Lian Zhou Jiang, Xiao Yan Zhao, Chao Zhang, Yue Ma
• Keywords: Activation Energy, Color Change, Dehydration Cabbage, Kinetic, β-Carotene

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