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Effects of Microwave, Steam and Water Blanching on Freeze‐Dried Spinach

Effects of Microwave, Steam and Water Blanching on Freeze‐Dried Spinach ABSTRACT Microwave energy was demonstrated to be a convenient and effective method of blanching. Compared to steam or water, microwave blanching was superior in retention of ascorbic acid. The texture of rehydrated, microwave blanched spinach was firm, chewy and highly acceptable. Water blanching ruptured the cells and destroyed fine cellular structure as compared to steam blanching which caused less cellular disruption and greater retention of tissue structure. Microwave blanching resulted in coagulated protoplasmic material surrounding the cell walls. Cell and tissue structure remained intact which resulted in h gh rehydration ratios and acceptable textural characteristics. Microwave blanching yielded a superior freezedried product as compared to water and steam blanching. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Effects of Microwave, Steam and Water Blanching on Freeze‐Dried Spinach

Journal of Food Science , Volume 46 (2) – Mar 1, 1981

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References (5)

Publisher
Wiley
Copyright
Copyright © 1981 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1981.tb04872.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Microwave energy was demonstrated to be a convenient and effective method of blanching. Compared to steam or water, microwave blanching was superior in retention of ascorbic acid. The texture of rehydrated, microwave blanched spinach was firm, chewy and highly acceptable. Water blanching ruptured the cells and destroyed fine cellular structure as compared to steam blanching which caused less cellular disruption and greater retention of tissue structure. Microwave blanching resulted in coagulated protoplasmic material surrounding the cell walls. Cell and tissue structure remained intact which resulted in h gh rehydration ratios and acceptable textural characteristics. Microwave blanching yielded a superior freezedried product as compared to water and steam blanching.

Journal

Journal of Food ScienceWiley

Published: Mar 1, 1981

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