High quality blanching vegetables by RF heating

2014 Fiscal Year Final Research Report

• 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
• Keywords: 短波帯加熱 / 交流高電界 / ブランチング / 野菜

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.

Free Research Field

食品工学