Application of Microwave to Drying and Blanching of Tomatoes

• Ando Yasumasa

  Graduate School of Horticulture, Chiba University

• Orikasa Takahiro

  Department of Environmental Sciences School of Food, Agriculture and Environmental Sciences, Miyagi University

• Shiina Takeo

  National Food Research Institute

• Sotome Itaru

  National Food Research Institute

• Isobe Seiichiro

  National Food Research Institute

• Muramatsu Yoshiki

  Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture

• Tagawa Akio

  Graduate School of Horticulture, Chiba University

Bibliographic Information

Other Title

• 調理用トマトの乾燥およびブランチングへのマイクロ波の適用
• チョウリヨウ トマト ノ カンソウ オヨビ ブランチング エ ノ マイクロハ ノ テキヨウ

Abstract

The applicability of microwave to the drying and blanching of tomatoes was examined. The changes of the drying rate and surface color were first measured and compared between drying by hot air (50°C) or microwave at three radiation powers. The drying rates using a microwave were higher than that using hot air. Both a constant-rate drying period and a falling-rate drying period were observed for each microwave radiation power. Compared to hot air drying, microwave drying resulted in an increase in lightness which is a preferable quality of tomatoes. Next, the changes in temperature, nutrients and surface color were measured and compared between blanching by microwave or boiling water. Microwave blanching required less time, resulted in higher retention of nutrients (ascorbic acid and lycopene) and caused less change in color in comparison with boiling water blanching. These results suggest that a microwave could be applied to drying and blanching tomatoes.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 57 (5), 191-197, 2010

  Japanese Society for Food Science and Technology

Keywords

• tomatoes
• drying
• blanching
• microwave

Details

• CRID: 1390282681386755072
• NII Article ID: 10026294831
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.57.191
• COI: 1:CAS:528:DC%2BC3cXotlCmu70%3D
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 10669265
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030791975
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I10669265
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed