Development of optimum microwave blanching system for fruit and vegetables

果蔬最佳微波漂烫系统的开发

• 批准号: 20880038
• 负责人: ORIKASA Takahiro
• 金额: $ 1.87万
• 依托单位: National Agriculture and Food Research Organization
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (Start-up)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20880038/
• 关键词: ブランチング; マイクロ波; パーオキシダーゼ; 調理用トマト; リコピン; アスコルビン酸; 色彩; 乾燥処理; 復水性; 糖

The applicability of microwaves to the drying and blanching processes of cooking tomatoes was examined. Drying treatment was performed using hot air (50℃) and microwaves at 3 radiation powers (20, 50, and 100W/g-dry sample), and the changes in drying rate and surface color of the sample were measured and compared. The drying rate in all the microwave dryings was greater than that in the hot air drying, and the constant-rate and the falling-rate drying period were observed in the case of each microwave radiation power. Microwave drying caused a greater increase in lightness than hot air drying. Blanching treatment was performed using microwaves and the boiling water method, and changes in temperature, nutrients, and surface color of the sample were measured and compared between the 2 methods. Microwave blanching required less time, resulted in higher retention of nutrients (ascorbic acid and lycopene), and caused less change in color than boiling water blanching. These findings suggest the applicability of microwaves to the drying and of blanching processes involved in cooking tomatoes.

研究了微波在烹饪番茄干燥和热烫过程中的适用性，使用热风（50℃）和微波在 3 种辐射功率（20、50 和 100W/g-干样品）下进行干燥处理，以及变化。对样品的干燥速率和表面颜色进行了测量和比较，微波干燥的干燥速率均大于热风干燥、恒速干燥和降速干燥。在每种微波辐射功率的情况下，观察到微波干燥比使用微波和沸水法进行热风干燥的明度增加更大，并且样品的温度、营养成分和表面颜色发生变化。对这两种方法进行了测量和比较。与沸水热烫相比，微波热烫所需的时间更短，营养物质（抗坏血酸和番茄红素）的保留率更高，并且颜色变化更小。这些结果表明了其适用性。微波干燥以及烹饪西红柿涉及的热烫过程。

项目成果

調理用トマト乾燥へのマイクロ波の適用

微波在烹调番茄干燥中的应用

• 发表时间: 2009
• 作者: 安藤泰雅;小川幸春;田川彰男;折笠貴寛;椎名武夫
• 通讯作者: 椎名武夫

調理用トマトの乾燥へのマイクロ波の適用

微波在烹调番茄干燥中的应用

• 发表时间: 2009
• 作者: Takahiro Orikiasa;Long Wu;Yasumasa Ando;Yoshiki Muramatsu;Poritosh Roy;Toshikazu Yano;Takeo Shiina;Akio Tagawa;折笠貴寛・安藤泰雅・武龍・ロイポリトシュ・椎名武夫・矢野歳和・田川彰男;安藤泰雅・折笠貴寛・椎名武夫・田川彰男
• 通讯作者: 安藤泰雅・折笠貴寛・椎名武夫・田川彰男

調理用トマトの乾燥およびブランチングへのマイクロ波の適用

微波在烹调番茄干燥和漂烫中的应用

• 发表时间: 2010
• 期刊: 日本食品科学工学会誌 57(5)
• 作者: 安藤泰雅;折笠貴寛;椎名武夫;五月女格;五十部誠一郎;村松良樹;田川彰男
• 通讯作者: 田川彰男

ブランチング方法の違いが野菜の品質に及ぼす影響

不同漂烫方法对蔬菜品质的影响

• 发表时间: 2008
• 作者: 安藤泰雅;小川幸春;田川彰男;折笠貴寛;椎名武夫;田川彰男・安藤泰雅・折笠貴寛・椎名武夫・小川幸春
• 通讯作者: 田川彰男・安藤泰雅・折笠貴寛・椎名武夫・小川幸春

Drying characteristics using data of equilibrium moisture content and L-ascorbic acid changes during hot air drying of sweet potato

利用甘薯热风干燥过程中平衡水分含量和L-抗坏血酸变化数据的干燥特性

• 发表时间: 2010
• 期刊: International Journal of Food Engineering 6(2)
• 作者: Takahiro Orikiasa;Long Wu;Yasumasa Ando;Yoshiki Muramatsu;Poritosh Roy;Toshikazu Yano;Takeo Shiina;Akio Tagawa
• 通讯作者: Akio Tagawa