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BLANCHING OF POTATOES BY MICROWAVE ENERGY *
Author(s) -
HILL MARGARET A.
Publication year - 1980
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1980.tb00378.x
Subject(s) - blanching , boiling , microwave , ascorbic acid , chemistry , immersion (mathematics) , food science , microwave heating , boiling point , defrosting , materials science , organic chemistry , thermodynamics , mathematics , physics , quantum mechanics , pure mathematics , air conditioning
The effect of microwave heating on standard potato cylinders to inactivate enzymes for frozen storage is discussed. There was a greater retention of ascorbic acid after freezing, frozen storage and reheating when compared to similar potato cylinders which had been blanched in boiling water. The pattern of enzyme inactivation was different for microwave blanching when compared to immersion in boiling water. After frozen storage a problem occurred with the microwave‐blanched samples regarding inactivation of the enzymes on the surface of the cylinder. To overcome this a two stage process was adopted; ‘dry’ microwave heating followed by immersion in boiling water.