Continuous and Conventional Microwave Heating Effects on the Antioxidant Capacity of Tomato Juice
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URI: http://hdl.handle.net/10317/10810ISBN: 978-84-697-1358-7
DOI: 10.31428/10317/10810
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Arjmandi, Mitra; Aguayo Giménez, Encarnación Pilar; Otón Alcaraz, Mariano; Artés Calero, FranciscoGrupo de investigación
Grupo de Postrecolección y Refrigeración. Universidad Politécnica de Cartagena (UPCT). Cartagena, EspañaÁrea de conocimiento
Tecnología de los AlimentosPatrocinadores
Thanks are due to Instituto de Biotecnología Vegetal (IBV‐UPCT) for providing some of the equipments. This work was financially supported by the Postharvest and Refrigeration Group of the Universidad Politécnica de Cartagena.Realizado en/con
Universidad Politécnica de CartagenaFecha de publicación
2014Editorial
Universidad Politécnica de CartagenaCita bibliográfica
ARJMANDI, Mitra et al. Continuous and Conventional Microwave Heating Effects on the Antioxidant Capacity of Tomato Juice. En: III Workshop en Investigación Agroalimentaria: WiA3.14. Cartagena: Universidad Politécnica de Cartagena, Servicio de Documentación, 2014. Pp. 15-18. ISBN: 978-84-697-1358-7Palabras clave
WiAThermal treatment
Quality
FRAP
Resumen
Thermal processing extends the shelf life of fruits and vegetables by inactivating
microorganisms and enzymes. The efficacy of heating depends on the properties of
the food and mainly on the processing parameters. The microwave (MW) oven offers
several advantages for keeping overall quality and safety of the foods products. A
continuous MW oven is a new tool which can make the cooking process of plant
products shorter. The present work evaluates the effect of a new industrial continuous
MW oven at different heating powers (750, 900 and 1050 W) and times (from 120 to
420 s) on the antioxidant capacity of tomato juice. This treatment was compared to
other tomato juice heated in a conventional MW oven (750 and 900 during 60 to 150
s). As control non heated juice was used. The results showed that the antioxidant
capacity was lowered by the heating. In general, as longer the duration and higher the
power applied the lower antioxidant capacity was found. However, a moderate high
power ...
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