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  • 标题:EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE
  • 本地全文:下载
  • 作者:Hamza BOZKIR ; Ahsen RAYMAN ERGÜN ; Özge TAŞTAN
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2018
  • 卷号:43
  • 期号:2
  • 页码:303-312
  • DOI:10.15237/gida.GD17103
  • 出版社:Association of Food Technology, Turkey
  • 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
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