Continuous microwave heating effects on quality of carrot and tomato smoothie
StatisticsView Usage Statistics
MetadataShow full item record
AuthorArjmandi, Mitra; Aguayo Giménez, Encarnación Pilar; Otón Alcaraz, Mariano; Artés Calero, Francisco
Research GroupGrupo de Postrecolección y Refrigeración. Dpto. Ingeniería de Alimentos. ETSIA-UPCT. Paseo Alfonso XIII, 48. 30203 Cartagena, Spain
Knowledge AreaTecnología de los Alimentos
SponsorsThanks are due to Instituto de Biotecnología Vegetal (IBV-UPCT) for providing MW equipment. This work was financially supported by Spanish Ministry of Economy and competitiveness MINECO (AGL2013-48830-C2-1- R) and FEDER.
Realizado en/conUniversidad Politécnica de Cartagena
PublisherUniversidad Politécnica de Cartagena
Bibliographic CitationArjmandi, Mitra; Aguayo Giménez, Encarnación; Otón Alcaraz, Mariano; Artés Calero, Francisco. Continuous microwave heating effects on quality of carrot and tomato smoothie. En: Proceedings of the 4th Workshop on agri-food research: WiA.15. Cartagena: Universidad Politécnica de Cartagena, CRAI Biblioteca, 2016. Pp. 16-19. ISBN: 978-84-608-5399-2
The effect of conventional and microwave pasteurization on the lycopene and β-carotene content and on the physicochemical quality attributes (TSS, pH, TA and color) of pasteurized orange smoothie were evaluated. The smoothie was elaborated with tomato, carrot, pumpkin, lemon juice, mineral water and marine salt. The conventional pasteurization (CP) was made by mean of a semi-industrial thermomix, while for microwave pasteurization (MWP) an innovative semi-industrial continuous microwave oven was used. After both pasteurization methods no significant changes in TSS, pH and TA were found while the carotenoids content was enhanced. MWP provided the highest lycopene and β-carotene content, showing MW equipment as a tool to pasteurize and improve the bioavailability of carotenoids of the smoothie.
The following license files are associated with this item: