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 of Food Science – Wiley
Published: Mar 1, 1981
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera