摘要：In this study, microwave heating was applied as an alternative method to conventional heating for
comparing the effect on the yield and quality of red bell pepper puree. The microwave application was
optimized concerning the yield and the outlet temperature by response surface methodology (RSM). The
optimum conditions were found to be a power of 900 W and a flow rate of 6.52 rpm for the microwave
oven with RSM. Production of red bell pepper puree was carried out using these optimum conditions.
At this optimum point, yield and outlet temperature were found as 76.76% and 95°C, respectively.
Conventional heating (CH) was performed reaching the same temperature as with microwave heating
(MWH) at 95°C and a process time of 9 min. As a result, the yield increased by 8.07% and also the pectin
content (17.75%) and vitamin C (20.6%) were improved by the MWH.
关键词：Red pepper puree; microwave heating; conventional heating; yield; and quality.
