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KMID : 1134819960250060951
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 6 p.951 ~ p.957
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Effects of Ceramic Coating for Microwave Blanching on Vegetables
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Kum Jun-Seok
Han Ouk
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Abstract
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Changes in quality of blanched vegetables(carrot, green onion, spinach) by microwave heating were evaluated. Ceramic coating treatment(CCT) within microwave oven caused the reduction of blanching time and Hunter’s L, a, b values of vegetables. Also, CCT showed the higher cutting force compared to NCCT, after microwave heating. Photomicrographs of cross-section of blanched vegetables after heating in ceramic coated microwave oven showed better appearance than those in nonceramic coated microwave oven. CCT process improved retention of vitamin C.
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KEYWORD
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microwave heating, vegetables, blanching
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