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Peroxidase inactivation and ascorbic acid degradation of cauliflower during microwave and conventional blanching prior to freezing.

Author(s) : AKBABA H., BAYSAL T., YURDAGEL U.

Summary

Microwave energy presents several advantages over conventional blanching methods by reduction of process times, energy and water usage and improvement of product quality. Objective of the study was to evaluate the application of microwave for blanching of cauliflower and to compare it with traditional blanching methods prior to freezing. The cauliflower samples were divided into three groups blanched with microwave, steam and water. Effect of microwave and conventional blanching methods on the peroxidase inactivation and ascorbic acid degradation kinetics were studied during blanching. Results are given.

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Pages: 101-107

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Details

  • Original title: Peroxidase inactivation and ascorbic acid degradation of cauliflower during microwave and conventional blanching prior to freezing.
  • Record ID : 1996-1025
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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