Evaluation of microwave Technology in Blanching of Broccoli (Brassica oleracea L, var Botrytis) as a substitute of a conventional scalded

摘要

The thermic process are essentials in the procedural vegetables industry, however, these change the sensorial properties and less the nutritional content of the food. In addition to this, around the 70% of the consumed water of these process is putted as residual water, those ones had very high contaminated level. This investigation has as an objective, score the microwave technologic in a scalding broccoli, (Brassica oleracea L, var Botrytis) as a substitute of the conventional scalded, and making new alternatives of a sustainable production. To make the last real, the broccoli was preceded in a homo microwave with 950W and 2450Hz of total potency, the optimal conditions of the process were determinate, applied 10, 30, 50, 60, 70, 80 y 100% potency during the interval time of 0,5 minutes , until obtain a negative qualitative peroxide test. The impact of the select treatment (60% of potency during 3 minutes) to sensorial level (color and texture) and nutritional (ashes, iron, phosphors, C vitamin and protein) it was compare with a conventional produced by the scalding (4 minutes ±92°C). In every case were determinate the possible soluble components losing during the washing to avoid a higher estimation of the real lost associated to the thermic process. The resolves obtained show that the thermic process by microwave, offer an efficient alternative in the lost nutritional components minimizing, because the absence of water as transfer medium of warm, offers the stopping of this components in food, of all the studied parameters. From the economic point of view, is better the microwave process, because of consumes and energetic cost of production decreases around in to half, comparing with the conventional method.