Pasteurization of pickled asparagus using 915 MHz microwaves

Autor:	Juming Tang, M.H Lau
Rok vydání:	2002
Předmět:	biology Chemistry law Pasteurization Asparagus Food science Process time biology.organism_classification Microwave Food Science law.invention
Zdroj:	Journal of Food Engineering. 51:283-290
ISSN:	0260-8774
DOI:	10.1016/s0260-8774(01)00069-3
Popis:	Asparagus spears are sensitive to thermal treatments. Lengthy pasteurization at elevated temperatures may cause severe thermal degradation. In this research we explored the application of short-time microwave pasteurization for pickled asparagus in glass bottles and studied the effect of this process on the textural quality of the products in comparison with the conventional hot-water pasteurization method. A pilot-scale 915 MHz microwave system was used in this study for heating pickled asparagus in 1.8 kg (64 oz) glass bottles to 88°C. Heating uniformity was determined using fiber optical temperature sensors. The textural quality of asparagus was evaluated in shear tests and the C-value was used to assess the impact of different processes. Pasteurization of pickled asparagus using 915 MHz microwaves resulted in a uniform heating and it reduced process time by at least one-half compared to water-bath heating. Microwave pasteurization markedly reduced thermal degradation of asparagus.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::43b59d239cbf017c120fedc7c3324096 https://doi.org/10.1016/s0260-8774(01)00069-3 Zobrazit plný text záznamu Full Text from ScienceDirect