Evaluation of a Novel Concentration Method for Tomato Puree by Microwave
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- Orikasa Takahiro
- Faculty of Agriculture, Iwate University
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- Endo Ryuhei
- Faculty of Agriculture, Iwate University
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- Kato Kazuhisa
- Faculty of Agriculture, Iwate University
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- Fujio Takuya
- Iwate Agricultural Research Center
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- Yoshida Hiroshi
- Iwate Agricultural Research Center
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- Kawamura Hiromi
- Iwate Agricultural Research Center
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- Koide Shoji
- Faculty of Agriculture, Iwate University
Bibliographic Information
- Other Title
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- マイクロ波を用いた新しいトマトピューレ濃縮法の検討
- マイクロハ オ モチイタ アタラシイ トマトピューレ ノウシュクホウ ノ ケントウ
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Abstract
<p>We evaluated the effects of a microwave concentration process on the nutrition and taste of tomato puree as well as the energy consumption of the process. The development of a novel concentration method to produce high quality tomato puree was discussed. The residual ratio of lycopene and L-ascorbic acid in tomato puree concentrated by vacuum microwave was greater than that by other methods (conventional heating or normal microwave concentration). High temperature treatment during normal microwave treatment affected the taste of tomato puree. Energy consumption of normal microwave concentration was the lowest of all processes. We concluded that normal microwave concentration of tomato puree was suitable for producing palatable puree and reducing energy consumption.</p>
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 64 (9), 471-475, 2017
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206408879744
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- NII Article ID
- 130006088830
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 028506250
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed