Influence of Blanching on Water Transpiration Rate and Quality Changes during Far-Infrared Drying of Cut Cabbage

Abstract

The influence of hot water blanching and microwave blanching on water transpiration rate and quality changes (Brix sugar and L-ascorbic acid contents) in cut cabbage during far-infrared drying and hot air drying was investigated. The results revealed that water transpiration rate was increased in the dried cabbage receiving blanching pre-treatment. This increase was attributable to softening of the samples during hot water blanching, or to inhibiting the reduction of surface area (shrinkage) in the dried samples during hot water blanching and microwave blanching. In contrast to hot water blanching, microwave blanching prevented Brix sugar and L-ascorbic acid content in the dried sample.