摘要：Conventional blanching methods use d in fruit and vegetable processing industry gene rate s some deleterious effects on nutritional, organoleptic and textural properties of foods, besides having long process time and high operating costs. In recent years, with technological developments and choice of consumers trends toward instant-prepared foods, food industry is apt to practical and low-cost processing techniques along with pre se rv ing quality of material. Similarly, in vegetable and fruit processing, production costs are being tried to cut in the expectation of increase in efficiency that is ensured by using these techniques. Microwave being one of them is used as an alternative to conventional method. In this review it is aimed that comparing the effects of microwave blanching application on certain quality characteristics such as enzyme inactivation, total pectin, total carotenoid content, color, texture, change in weight, with those of conventional blanching treatment. Consequently, it has been determined that microwave blanching application provides advantages from the point of view of giving minimal process characteristics, saving of energy and time, high process rate, efficient enzyme inactivation, however, weight loss and color differences relating with loss in moisture content arising due to flash heating mechanism.
