Microwave blanching of zucchini as a frozen vegetable
2017
Yoshida, Y. (Kyushu University, Fukuoka (Japan). Graduate School of Bioresource and Bioenvironmental Sciences) | Imaizumi, T. | Tanaka, F. | Uchino, T.
The effects of microwave blanching of zucchini on the required processing time and quality of the frozen product were investigated. Zucchinis were cut into cylinder shapes and blanched by microwave irradiation with or without wrapping and immersion in boiled water (conventional method). The reaction rate constants of POD (peroxidase) deactivation were 1.4×10E-1/s, 6.6×10E-2/s, and 8.6×10E-3/s, respectively, which means that microwave blanching of wrapped samples was achieved rapidly. The effects of this method were almost equal to the conventional method regarding quality-based factors of the weight and ascorbic acid content losses during blanching and drip loss after thawing. It was revealed that the required blanching time was reduced by microwave heating with wrapping.
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