MICROWAVE APPLICATION FOR BLANCHING AND DRYING OF COOKING TOMATO

T. Orikasa, Y. Ando, T. Shiina, I. Sotome, S. Isobe, T. Yano, A. Tagawa
The applicability of microwave radiation in the drying and blanching tomatoes was examined. Blanching was performed using hot water (90°C) and microwave radiation (100 W/g dry sample), and the changes in the temperature, nutrient contents, and surface color of the sample were measured and compared. The drying rate with the microwave treatment was greater than that with the hot water treat¬ment, and the constant rate and the falling rate drying periods were observed at each microwave radiation power. Microwave drying caused a greater increase in lightness than hot air drying. Microwave blanching required less time, resulted in higher retention of nutrients (ascorbic acid and lycopene), and caused less change in color than boiling water blanching. These findings suggest the applicability of micro¬wave radiation for the drying and blanching of tomatoes.
Orikasa, T., Ando, Y., Shiina, T., Sotome, I., Isobe, S., Yano, T. and Tagawa, A. (2012). MICROWAVE APPLICATION FOR BLANCHING AND DRYING OF COOKING TOMATO. Acta Hortic. 934, 1223-1228
DOI: 10.17660/ActaHortic.2012.934.165
https://doi.org/10.17660/ActaHortic.2012.934.165
microwave, blanching, cooking tomato, peroxidase activity, ascorbic acid, lycopene, surface color
English

Acta Horticulturae