Microwave-assisted blanching

L. Dorantes-Alvarez, A. Ortiz-Moreno, R. Guzmán-Gerónimo, L. Parada-Dorantes

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

Abstract

© 2017 Elsevier Ltd. All rights reserved. This chapter presents publications showing evidence of the advantages of microwave-assisted blanching in food commodities as an alternative to other methods. In all of these studies, a reduction of time and energy required to achieve the inactivation of enzymes (peroxidase, polyphenol oxidase, and pectinases), is evident when using microwave technology as compared to traditional techniques. Furthermore, the preservation of bioactive compounds may be enhanced as a consequence of the short processing times required to achieve microwave blanching and avoiding a leaching effect of water soluble phytochemicals. Research includes the study of preservation and extractability of antioxidant compounds such as anthocyanins, epicathequin, polyphenols, and chlorophylls. The microwave blanched food materials include fruits, leaves, vegetables, tubers, fish, and mushrooms. Patents concerning microwave-assisted blanching are reviewed, describing intellectual property on combined processes such as microwave and hot water, microwave and water vapor, and a multistage continuous system with a row-knife slicing device pressing unit. It is concluded that the applications and combinations of treatments using microwave technology in blanching achieve a better retention of biological activities of phytochemicals as compared to other methods.
Original languageAmerican English
Title of host publicationThe Microwave Processing of Foods: Second Edition
Number of pages159
ISBN (Electronic)9780081005286
DOIs
StatePublished - 18 Nov 2016

Fingerprint

Blanching
Microwaves
Phytochemicals
Catechol Oxidase
Anthocyanins
Water
Intellectual property
Steam
Vegetables
Polyphenols
Chlorophyll
Fruits
Bioactivity
Fish
Peroxidase
Leaching
Antioxidants

Cite this

Dorantes-Alvarez, L., Ortiz-Moreno, A., Guzmán-Gerónimo, R., & Parada-Dorantes, L. (2016). Microwave-assisted blanching. In The Microwave Processing of Foods: Second Edition https://doi.org/10.1016/B978-0-08-100528-6.00009-7
Dorantes-Alvarez, L. ; Ortiz-Moreno, A. ; Guzmán-Gerónimo, R. ; Parada-Dorantes, L. / Microwave-assisted blanching. The Microwave Processing of Foods: Second Edition. 2016.
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Dorantes-Alvarez, L, Ortiz-Moreno, A, Guzmán-Gerónimo, R & Parada-Dorantes, L 2016, Microwave-assisted blanching. in The Microwave Processing of Foods: Second Edition. https://doi.org/10.1016/B978-0-08-100528-6.00009-7

Microwave-assisted blanching. / Dorantes-Alvarez, L.; Ortiz-Moreno, A.; Guzmán-Gerónimo, R.; Parada-Dorantes, L.

The Microwave Processing of Foods: Second Edition. 2016.

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

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Dorantes-Alvarez L, Ortiz-Moreno A, Guzmán-Gerónimo R, Parada-Dorantes L. Microwave-assisted blanching. In The Microwave Processing of Foods: Second Edition. 2016 https://doi.org/10.1016/B978-0-08-100528-6.00009-7