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Quality characteristics of carrot puree processed by continuous flow microwave heating as compared to conventional heating

机译：与常规加热相比，通过连续流微波加热处理的胡萝卜泥的质量特征

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摘要

Continuous flow microwave heating is an emerging technology in thermal processing of liquid, viscous, or pumpable food products such as carrot puree. Carrot (Daucus carota) is one of the world's leading vegetable crops. Consumption of carrot has increased due to its pleasant flavor, nutritious content and perceived health benefits related to vitamin A. Conventional thermal processing of carrot puree requires long processing times at high temperatures to inactivate Clostridium botulinum and achieve commercial sterility during the shelf life of the product. The excessive heat treatment causes degradation of nutrients, color, flavor, and texture. Microwave heating has advantages over conventional heating such as short come-up time, fast and efficient volumetrically heating.;In the present study, carrot puree was thermally processed by a lab-scale 6-kW continuous flow microwave system at 90°C and 141°C at different holding times. Carrot puree was also processed conventionally by a tubular heat exchanger to compare with microwave processing. In spite of differences in processing conditions, the effects of continuous flow microwave heating on color and carotenoids (&agr;-, beta-carotene) content of carrot puree were found superior as compared to conventional heating. At high sterilization temperatures isomerization of beta-carotene which could contribute to lower vitamin A activity was significantly lower (55%) in microwave processed carrot puree than its conventionally heated counterparts. In addition, in-vitro bioaccessibility studies indicated that heating of carrot puree increased the bioaccessibility of alpha- and beta-carotenes between 5 to 22%, and thus their potential bioavailability. These findings support that efficacy of continuous flow microwave heating in preserving quality of carrot puree as compared to conventional heating methods.
机译：连续流微波加热是对液体，粘性或可泵送食品（如胡萝卜泥）进行热处理的新兴技术。胡萝卜（Daucus carota）是世界领先的蔬菜作物之一。由于其令人愉悦的风味，营养含量和与维生素A相关的健康益处，胡萝卜的消费量有所增加。传统的胡萝卜泥热处理需要在高温下长时间加工才能使肉毒梭菌灭活并在产品的保质期内达到商业无菌性。过度的热处理会导致营养素，颜色，风味和质地下降。微波加热比常规加热具有优势，例如起效时间短，体积加热快速有效。在本研究中，胡萝卜泥是通过实验室规模的6 kW连续流微波系统在90°C和141的条件下进行热处理的保持时间不同时为°C。胡萝卜泥通常也通过管状热交换器进行处理，以与微波处理进行比较。尽管加工条件有所不同，但发现连续流微波加热对胡萝卜泥的颜色和类胡萝卜素（α-，β-胡萝卜素）含量的影响比常规加热要好。在较高的灭菌温度下，微波处理的胡萝卜泥中的β-胡萝卜素异构化可能会导致较低的维生素A活性，与传统上加热的胡萝卜泥相比，其异构化程度要低得多（55％）。此外，体外生物可及性研究表明，加热胡萝卜原浆可将α-和β-胡萝卜素的生物可利用率提高5至22％，从而提高其潜在生物利用度。这些发现支持了与常规加热方法相比，连续流微波加热在保持胡萝卜泥质量方面的功效。

著录项

  • 作者

    Bakir, Gulsah.;

  • 作者单位

    Purdue University.;

  • 授予单位 Purdue University.;
  • 学科 Food science.
  • 学位 M.S.
  • 年度 2012
  • 页码 129 p.
  • 总页数 129
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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