@article{3059,
author = "Baby Z Hmar and Dayananda Moirangthem Singh",
abstract = "In order to calculate the various thermal processes involving with blanching, it is required to know the changes in temperature at the center of the vegetable product subjected to blanching. Proper blanching can be achieved if the time required to achieve the necessary temperature inside the core of the potato can be predicted. This can be predicted by analysis of the heat transfer coefficient during blanching. Enzymes like Peroxidase (POD) are also good indicator of end point of blanching. Use of rotary steam blancher may improve the blanching as it imparts the heat homogenously to the potato sample. In this research, a batch type steam blancher with rotating drum has been used to analyze the thermal and enzymatic kinetics to optimize the blanching of potato. POD inactivation kinetics was found to follow first order inactivation kinetics model with correlation coefficient of 0.993. Thermal diffusivity, thermal conductivity and heat transfer coefficient were be 1.41994 x 10-7 m2s-1, 0.613 W/m K and 206.92 W/m2K respectively.",
comments = "Note from IJAIR for all the authors:
It is always advisable and also mandatory that author should take proper permissions and required approvals before publication.
Giving proper weightage and respect to other researchers related to your work is one of the good publication practice.",
issn = "23191473",
journal = "IJAIR",
keywords = "Blanching;Peroxidase;Heat Transfer Co Efficient;Thermal Diffusivity;Thermal Conductivity",
month = "July",
note = ":NOTICE:
"Conflict of Interest".
Based on a complaint from one of the related authority regarding permission issue and unethical practice followed by the author, this paper has been removed and deleted from the database.",
number = "1",
pages = "26-39",
title = "{E}nzyme {T}hermal {I}nactivation {K}inetics and {H}eat {T}ransfer in {R}otary {D}rum {S}aturated {S}team {G}eneratorduring {P}otato {B}lanching",
volume = "8",
year = "2019",
}