摘要：Effect of microwave blanching on residual peroxidase activity and ascorbic acid degradation in carrot, zucchini, cabbage, green beans and green peas was studied. First order kinetic expression simulated peroxidase inactivation and ascorbic acid degradation. The time-required to reduce the enzyme activity by a factor 10 was found to be shorter in green beans and peas. Ascorbic acid retention was found to be higher in microwave blanched green beans. For equivalent peroxidase inactivation, more losses of ascorbic acid were determined in blanched zucchini, cabbage and carrot.
