BLANCHING LEAFY VEGETABLES WITH ELECTROMAGNETIC ENERGY

Application of radio frequency, microwave, microwave-steam and infrare d energy for blanching of leafy vegetables (endive and spinach) was st udied and compared with conventional hot water and steam blanching. Th e quality of vegetables both frozen and sterilized was evaluated by in strumental and sensory analysis. Effects of blanching methods were mos t pronounced in frozen products. No quality differences occurred for i nfrared and radio frequency treatments. However, microwave energy alon e or in combination with steam in the blanching process improved vitam in C retention, gave higher Instron force values and better sensory ch aracteristics.