Effect of Microwave Heating on the Quality of Canned Apple
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Abstract:
The heating curves of canned apple by different heating methods was determined and the effects of traditional heating and microwave heating on the quality of canned apple was compared and the effects of microwave power, heating time and sample weight on the quality of canned apple were studied. The result showed that the heating speed of microwave heating was faster than that of traditional heating Method. The hardness, Vc preservation rate and sensory quality of the samples by microwave heating were better than that by traditional heating. Microwave power of 500 W showed to be the best for treatment of the samples. When heating time was 3 min, the samples showed better hardness, Vc preservation rate and sensory quality than others. It had no obvious effect on the quality of canned apple when the weight of sample ranged from 16 g to 28 g. However, canned apple was greatly affected by further increasing the weight of sample to 34 g, due to a un-uniform heating treatment. Under the optimum heating conditions, the hardness and Vc preservation rate of samples were 2.3 kg/cm2 and 20.87%, respectively and sensory evaluation of samples were the highest.
