Microwave blanching- A reliable alternative in vegetable processing industry

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.