Microwave blanching- A reliable alternative in vegetable processing industry

Sameera Nayani, A. and Math, R. G. and Vivekanand, Hiremath (2016) Microwave blanching- A reliable alternative in vegetable processing industry. Indian Food Industry, 35 (1). pp. 16-19.

PDF Indian Food Industry 35(1) 2016 16-.pdf - Published Version Restricted to Registered users only Download (166kB)

Abstract

Vegetables are generally low acid foods (pH> 6.0) and blanching is an efficient method of preserving vegetables. Microwave blanching was shown to have more effective enzyme inactivation, less processing time, and has the best retention of quality (ascorbic acid and other vitamin, minerals and other properties). Since microwave blanching requires little or no water for efficient heat transfer in food, it can reduce the amount of nutrients lost and also increases the speed of operation. Its energy cost of production is economical when compared with conventional blanching. This review discusses how microwave blanching could potentially be used in the future; its research highlights and promotes the benefits of using microwave over conventional blanching.

Item Type:	Article
Uncontrolled Keywords:	Microwave blanching, enzyme inactivation, nutrient retention
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2017 03:51
Last Modified:	17 Mar 2017 03:51
URI:	http://ir.cftri.res.in/id/eprint/12620

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