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KMID : 1134819980270020281
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 2 p.281 ~ p.285
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Effects of Food Height for Microwave Blanching on Vegetables and Reheating on Cooked Rice
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Kum Jun-Seok
Han Ouk
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Abstract
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For the purpose of improving the qualities of carrot, spinach and cooked rice, the effects of food height(0㎜ : H0, 5㎜ : H5, 10㎜ : H10, 15㎜ : H15) for microwave blanching and reheating on physicochemical properties were investigated. In carrot blanching, color values of each treatment were not different, and cutting forces of microwave blanching carrots were decreased as carrot height increased. In spinach blanching, the shape of orignal form was changed as height increased. In cooked rice reheating, H10 had the highest overall acceptance score. Physicochemical properties were changed by food height of microwave blanching and reheating on food.
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KEYWORD
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microwave, blanching, reheating
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