High quality blanching vegetables by RF heating
Project/Area Number |
24500964
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Eating habits, studies on eating habits
|
Research Institution | National Agriculture and Food Research Organization |
Principal Investigator |
UEMURA Kunihiko 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・食品工学研究領域, 上席研究員 (50353967)
|
Project Period (FY) |
2012-04-01 – 2015-03-31
|
Project Status |
Completed (Fiscal Year 2014)
|
Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2013: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2012: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
|
Keywords | 短波帯加熱 / 交流高電界 / ブランチング / 野菜 / 大豆 / n-Hexanal / 短波帯交流電界 / フォスファターゼ / 短波対交流 |
Outline of Final Research Achievements |
High Electric Field Alternating Current (HEF-AC) and Radio Frequency (RF) heating were applied to tomato juice, packed miso and soybean for blanching. Pectin methylesterase (PME) in tomato juice was inactivated by HEF-AC at 100 times faster than that by conventional heating. 600g of packed miso was heated by RF at 10 times faster than that by conventional heating. Phosphatase in miso was inactivated at 72℃. RF heating inactivated Lipoxygenase in soybean and decreased Hexanal from the processed soybean milk.
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Report
(4 results)
Research Products
(6 results)