摘要
Sweetpotatoes (SP) stored for 9–12 mo after harvest were cut into cylindrical pieces and, following factorial experiments and response surface design, were blanched at 50–80°C for 15–274 min. Instrumental textural properties were measured by uniaxial compression and texture profile analysis. Samples of selected blanching treatments were canned in syrup for textural and sensory evaluations. Both blanching temperature and time had significant effects on firmness. Optimal temperature for maximal firmness retention was about 62°C. For canned SP, the 62°C blanched samples were more intact (2–3-fold) and firmer (2–7-fold) than controls. Sensory texture and overall acceptability were greatest for samples blanched at 62°C for 30 or 45 min before canning.
摘要译文
储存收获后9-12月Sweetpotatoes （ SP ）切成圆柱形片，继因试验和响应面设计，被烫在50-80 ℃， 15-274分钟。器乐质地性能进行了单轴压缩和质构分析测定。选定热烫处理样品罐头糖水的质地和感官评价。无论热烫温度和时间对坚定性显著的影响。最佳温度为最大硬度保持率为约62℃ 。对于罐装SP ，在62℃烫样品比对照组更完整的（ 2-3倍）和更坚定的（ 2-7倍） 。感官质地和总体可接受分别为最大热烫在62℃罐头前30或45分钟的样品。
V. D. TRUONG[1]; W. M. WALTER JR.[2,*] and K. L. BETT[3];. Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching[J]. Journal of Food Science, 1998,63(4): 739-743