ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.tb08315.x
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