Microwave for processing of vegetable preserves
Microwave treatment offers interesting advantages over conventional scaling or boiling systems for the processing of agri-food products. This is one of the main conclusions of the thesis carried out by the chemist Luis Ruiz de Ojeda at the University of Navarra.
The aim of the work was to investigate the usefulness of this new clean technology in the processing of chard, artichokes, erases, thistles and green beans. The objective would be to replace the traditional scalding, since it is used a lot for the production of vegetable preserves, but it consumes a lot of energy and water and generates large volumes of spills. In addition, the new system requires less time to process food than conventional scalding.
According to the scientist, in microwave treatment, raw materials have stable physical properties, with textures and colors similar to those that would be processed by conventional scalding, and better resist nutrients. Moreover, it has shown that, in light conditions, the tissues of the vegetables swell a little. Yes, as the treatment gets longer, the vegetables are softened.
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