Microwave Blanching

When compared to other methods, microwave assisted blanching shows better results in terms of: 1) retention of vitamins B1, B2, C and bioactive compounds such as anthocyanins, epicatechin, chlorophylls, phytosterols and chlorogenic acid; 2) reduction in the generation of trans fatty acids; 3) time required for enzymatic inactivation; and 4) preservation of the sensory quality of the final products, such as flavor, color and texture. However, at industrial scale the operational cost of the microwave equipment poses a limitation to this process; this has been partially solved by using the 915 MHz frequency and combining microwaves with steam. Also, rotating devices and slicing of the fruit in the microwave chambers has been proposed. On this regard, some patents are presented in this article.