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Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System
Author(s) -
Coronel Pablo,
Truong VanDen,
Simunovic Josip,
Sandeep Kandiyan P.,
Cartwright Gary D.
Publication year - 2005
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.1365-2621.2005.tb08315.x
Subject(s) - aseptic processing , microwave , shelf life , viscosity , continuous flow , materials science , food science , microwave heating , dielectric , pulp and paper industry , chemistry , composite material , optoelectronics , engineering , physics , quantum mechanics , mechanics
Sweetpotato purees (SPP) were aseptically processed using a continuous flow microwave system to obtain a shelf‐stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss factor were within the range of the published values for fruits and vegetables. Small‐scale tests were conducted in a 5‐kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of these tests showed that color values (L*, a*) and viscosity did not change significantly compared with the untreated control. Pilot‐scale tests were then conducted in a 60‐kW microwave unit where the product was heated to 135 °C and held at that temperature for 30 s. The pilot‐scale test produced a shelf‐stable product with no detectable microbial count during a 90‐d storage period at room temperature. This is the 1st report of aseptically packaged vegetable puree processed by a continuous flow microwave heating system.