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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Microwave
Blanching of Peaches [PDF] |
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AUTHORS |
C. Avisse and P. Varoquaux 1976 12 1 73-78 |
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Abstract Clingstone peaches were
blanched by microwave energy to determine the rates of peroxidase
and polyphenol oxidase inactivation,
heat penetration and freezing aptitude. The microwave blanched samples showed
after six months' storage and thawing at room temperature, much less
darkening of the tissue, off flavors and juice
exudation than the unblanched ones. |
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