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Microwave blanching of vegetables.

Ramesh, M. N. and Wolf, W. and Tevini, D. and Bognar, A. (2002) Microwave blanching of vegetables. Journal of Food Science, 67 (1). 390-398, 34 ref..

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Abstract

Three vegetables, spinach, carrot and bell peppers, were blanched both conventionally in water and using pulsed microwaves at 95 2C. Effects of various parameters were investigated on the temp. attained during microwave blanching, temp. mapping in the microwave oven, kinetics of peroxidase inactivation, levels of total carotenoids and ascorbic acid and product wt. Kinetics of peroxidase inactivation during microwave blanching were comparable to water blanching, with higher reaction rates in the case of water blanching. The temp. and absorbed power levels during microwave blanching were influenced by the nature of the vegetable itself, its quantity, shape, location in the oven and the microwave power applied. Product yields (wt.) were lower after microwave blanching. In comparison to water blanching, vitamin C losses were reduced in microwaved vegetables by 18, 8.5 and 33.5% for spinach, bell peppers and carrots, respectively (P < 0.05); total carotenoid loss in microwave-blanched carrots was reduced by 35.73% (P < 0.01). It is concluded that vegetables blanched with microwave energy are more nutritious than those heated to the same temp. by conventional water blanching.

Item Type: Article
Uncontrolled Keywords: BLANCHING-; CAPSICUMS-; CARROTS-; MICROWAVES-; PEROXIDASES-; SPINACH-; TEMPERATURE-; VITAMINS-; WEIGHT-; PEPPERS-; TEMP.-; WT.-
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 11:12
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7611

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