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Development of optimum microwave blanching system for fruit and vegetables

Research Project

Project/Area Number 20880038
Research Category

Grant-in-Aid for Young Scientists (Start-up)

Allocation TypeSingle-year Grants
Research Field Agricultural environmental engineering
Research InstitutionNational Agriculture and Food Research Organization

Principal Investigator

ORIKASA Takahiro  National Agricultural Research Organization, 食産業学部, 助教 (30466007)

Research Collaborator TAGAWA Akio  千葉大学, 大学院・園芸学研究科, 教授 (90216804)
SHIINA Takeo  独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所, ユニット長 (40353974)
ANDO Yasumasa  千葉大学, 大学院・園芸学研究科
Project Period (FY) 2008 – 2009
Project Status Completed (Fiscal Year 2009)
Budget Amount *help
¥2,925,000 (Direct Cost: ¥2,250,000、Indirect Cost: ¥675,000)
Fiscal Year 2009: ¥1,365,000 (Direct Cost: ¥1,050,000、Indirect Cost: ¥315,000)
Fiscal Year 2008: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Keywordsブランチング / マイクロ波 / パーオキシダーゼ / 調理用トマト / リコピン / アスコルビン酸 / 色彩 / 乾燥処理 / 復水性 / 糖
Research Abstract

The applicability of microwaves to the drying and blanching processes of cooking tomatoes was examined. Drying treatment was performed using hot air (50℃) and microwaves at 3 radiation powers (20, 50, and 100W/g-dry sample), and the changes in drying rate and surface color of the sample were measured and compared. The drying rate in all the microwave dryings was greater than that in the hot air drying, and the constant-rate and the falling-rate drying period were observed in the case of each microwave radiation power. Microwave drying caused a greater increase in lightness than hot air drying. Blanching treatment was performed using microwaves and the boiling water method, and changes in temperature, nutrients, and surface color of the sample were measured and compared between the 2 methods. Microwave blanching required less time, resulted in higher retention of nutrients (ascorbic acid and lycopene), and caused less change in color than boiling water blanching. These findings suggest the applicability of microwaves to the drying and of blanching processes involved in cooking tomatoes.

Report

(3 results)
  • 2009 Annual Research Report   Final Research Report ( PDF )
  • 2008 Annual Research Report
  • Research Products

    (8 results)

All 2010 2009 2008

All Journal Article (3 results) (of which Peer Reviewed: 3 results) Presentation (5 results)

  • [Journal Article] 調理用トマトの乾燥およびブランチングへのマイクロ波の適用2010

    • Author(s)
      安藤泰雅, 折笠貴寛, 椎名武夫, 五月女格, 五十部誠一郎, 村松良樹, 田川彰男
    • Journal Title

      日本食品科学工学会誌 57(5)

      Pages: 191-197

    • NAID

      10026294831

    • Related Report
      2009 Annual Research Report 2009 Final Research Report
    • Peer Reviewed
  • [Journal Article] Drying characteristics using data of equilibrium moisture content and L-ascorbic acid changes during hot air drying of sweet potato2010

    • Author(s)
      Takahiro Orikiasa, Long Wu, Yasumasa Ando, Yoshiki Muramatsu, Poritosh Roy, Toshikazu Yano, Takeo Shiina, Akio Tagawa
    • Journal Title

      International Journal of Food Engineering 6(2)

    • Related Report
      2009 Final Research Report
    • Peer Reviewed
  • [Journal Article] Hot air drying characteristics of sweet potato using moisture sorption isotherm analysis and its quality changes during drying2010

    • Author(s)
      Takahiro Orikiasa, Long Wu, Yasumasa Ando, Yoshiki Muramatsu, Poritosh Roy, Toshikazu Yano, Takeo Shiina, Akio Tagawa
    • Journal Title

      International Journal of Food Engineering 6(2)

    • Related Report
      2009 Annual Research Report
    • Peer Reviewed
  • [Presentation] サツマイモの熱風乾燥における品質変化の変動解析2009

    • Author(s)
      折笠貴寛・安藤泰雅・武龍・ロイポリトシュ・椎名武夫・矢野歳和・田川彰男
    • Organizer
      日本食品科学工学会第56回大会
    • Place of Presentation
      名城大学
    • Year and Date
      2009-09-11
    • Related Report
      2009 Annual Research Report 2009 Final Research Report
  • [Presentation] 調理用トマトの乾燥へのマイクロ波の適用2009

    • Author(s)
      安藤泰雅・折笠貴寛・椎名武夫・田川彰男
    • Organizer
      日本食品科学工学会第56回大会
    • Place of Presentation
      名城大学
    • Year and Date
      2009-09-11
    • Related Report
      2009 Annual Research Report 2009 Final Research Report
  • [Presentation] 調理用トマト乾燥へのマイクロ波の適用2009

    • Author(s)
      安藤泰雅, 小川幸春, 田川彰男, 折笠貴寛, 椎名武夫
    • Organizer
      平成21年度農業機械学会関東支部年次大会
    • Place of Presentation
      千葉大学園芸学部
    • Year and Date
      2009-07-11
    • Related Report
      2009 Final Research Report
  • [Presentation] ブランチング方法の違いが野菜の品質に及ぼす影響2008

    • Author(s)
      田川彰男・安藤泰雅・折笠貴寛・椎名武夫・小川幸春
    • Organizer
      日本食品科学工学会第56回大会
    • Place of Presentation
      京都大学
    • Year and Date
      2008-09-06
    • Related Report
      2009 Final Research Report
  • [Presentation] ブランチング方法の違いが野菜の品質に及ぼす影響2008

    • Author(s)
      田川彰男, 安藤泰雅, 折笠貴寛, 椎名武夫, 小川幸春
    • Organizer
      日本食品科学工学会第55回大会
    • Place of Presentation
      京都大学
    • Year and Date
      2008-09-06
    • Related Report
      2008 Annual Research Report

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Published: 2008-04-01   Modified: 2016-04-21  

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