Development of optimum microwave blanching system for fruit and vegetables

果蔬最佳微波漂烫系统的开发

• 批准号: 20880038
• 负责人: ORIKASA Takahiro
• 金额: $ 1.87万
• 依托单位: National Agriculture and Food Research Organization
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (Start-up)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20880038/
• 关键词: ブランチング; マイクロ波; パーオキシダーゼ; 調理用トマト; リコピン; アスコルビン酸; 色彩; 乾燥処理; 復水性; 糖

The applicability of microwaves to the drying and blanching processes of cooking tomatoes was examined. Drying treatment was performed using hot air (50℃) and microwaves at 3 radiation powers (20, 50, and 100W/g-dry sample), and the changes in drying rate and surface color of the sample were measured and compared. The drying rate in all the microwave dryings was greater than that in the hot air drying, and the constant-rate and the falling-rate drying period were observed in the case of each microwave radiation power. Microwave drying caused a greater increase in lightness than hot air drying. Blanching treatment was performed using microwaves and the boiling water method, and changes in temperature, nutrients, and surface color of the sample were measured and compared between the 2 methods. Microwave blanching required less time, resulted in higher retention of nutrients (ascorbic acid and lycopene), and caused less change in color than boiling water blanching. These findings suggest the applicability of microwaves to the drying and of blanching processes involved in cooking tomatoes.

研究了微波在番茄干燥和热烫过程中的应用。采用热风（50℃）和微波（20、50和100 W/g-干燥样品）进行干燥处理，测量和比较样品干燥速率和表面颜色的变化。微波干燥的干燥速率均大于热风干燥，且在不同微波辐射功率下均存在恒速干燥和降速干燥阶段。微波干燥比热空气干燥引起更大的亮度增加。采用微波和沸水法进行热烫处理，并测量和比较2种方法之间的温度、营养成分和样品表面颜色的变化。微波热烫比沸水热烫需要更少的时间，导致更高的营养素（抗坏血酸和番茄红素）保留，并且引起更少的颜色变化。这些研究结果表明，微波的适用性干燥和热烫过程中涉及烹饪番茄。

项目成果

調理用トマト乾燥へのマイクロ波の適用

微波在烹调番茄干燥中的应用

• 发表时间: 2009
• 作者: 安藤泰雅;小川幸春;田川彰男;折笠貴寛;椎名武夫
• 通讯作者: 椎名武夫

調理用トマトの乾燥へのマイクロ波の適用

微波在烹调番茄干燥中的应用

• 发表时间: 2009
• 作者: Takahiro Orikiasa;Long Wu;Yasumasa Ando;Yoshiki Muramatsu;Poritosh Roy;Toshikazu Yano;Takeo Shiina;Akio Tagawa;折笠貴寛・安藤泰雅・武龍・ロイポリトシュ・椎名武夫・矢野歳和・田川彰男;安藤泰雅・折笠貴寛・椎名武夫・田川彰男
• 通讯作者: 安藤泰雅・折笠貴寛・椎名武夫・田川彰男

調理用トマトの乾燥およびブランチングへのマイクロ波の適用

微波在烹调番茄干燥和漂烫中的应用

• 发表时间: 2010
• 期刊: 日本食品科学工学会誌 57(5)
• 作者: 安藤泰雅;折笠貴寛;椎名武夫;五月女格;五十部誠一郎;村松良樹;田川彰男
• 通讯作者: 田川彰男

Drying characteristics using data of equilibrium moisture content and L-ascorbic acid changes during hot air drying of sweet potato

利用甘薯热风干燥过程中平衡水分含量和L-抗坏血酸变化数据的干燥特性

• 发表时间: 2010
• 期刊: International Journal of Food Engineering 6(2)
• 作者: Takahiro Orikiasa;Long Wu;Yasumasa Ando;Yoshiki Muramatsu;Poritosh Roy;Toshikazu Yano;Takeo Shiina;Akio Tagawa
• 通讯作者: Akio Tagawa

ブランチング方法の違いが野菜の品質に及ぼす影響

不同漂烫方法对蔬菜品质的影响

• 发表时间: 2008
• 作者: 安藤泰雅;小川幸春;田川彰男;折笠貴寛;椎名武夫;田川彰男・安藤泰雅・折笠貴寛・椎名武夫・小川幸春
• 通讯作者: 田川彰男・安藤泰雅・折笠貴寛・椎名武夫・小川幸春