BLANCHING LEAFY VEGETABLES WITH ELECTROMAGNETIC ENERGY

被引：36

作者：

PONNE, CT ^{[1
]}

BAYSAL, T ^{[1
]}

YUKSEL, D ^{[1
]}

机构：

[1] EGE UNIV,FAC ENGN,DEPT FOOD ENGN,IZMIR 35100,TURKEY

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 05期

关键词：

BLANCHING; MICROWAVE; RADIO FREQUENCY; INFRARED; ENDIVE; SPINACH;

D O I：

10.1111/j.1365-2621.1994.tb08184.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Application of radio frequency, microwave, microwave-steam and infrared energy for blanching of leafy vegetables (endive and spinach) was studied and compared with conventional hot water and steam blanching. The quality of vegetables both frozen and sterilized was evaluated by instrumental and sensory analysis. Effects of blanching methods were most pronounced in frozen products. No quality differences occurred for infrared and radio frequency treatments. However, microwave energy alone or in combination with steam in the blanching process improved vitamin C retention, gave higher Instron force values and better sensory characteristics.

引用

页码：1037 / &

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