Premium
Effects of Microwave, Steam and Water Blanching on Freeze‐Dried Spinach
Author(s) -
QUENZER N. M.,
BURNS E. E.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04872.x
Subject(s) - blanching , microwave , food science , chemistry , spinach , ascorbic acid , cell structure , texture (cosmology) , browning , biochemistry , biology , physics , quantum mechanics , biological system , artificial intelligence , computer science , image (mathematics)
Microwave energy was demonstrated to be a convenient and effective method of blanching. Compared to steam or water, microwave blanching was superior in retention of ascorbic acid. The texture of rehydrated, microwave blanched spinach was firm, chewy and highly acceptable. Water blanching ruptured the cells and destroyed fine cellular structure as compared to steam blanching which caused less cellular disruption and greater retention of tissue structure. Microwave blanching resulted in coagulated protoplasmic material surrounding the cell walls. Cell and tissue structure remained intact which resulted in h gh rehydration ratios and acceptable textural characteristics. Microwave blanching yielded a superior freezedried product as compared to water and steam blanching.