EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE
Articles > Article · 2018
Authors: Hamza Bozkır, Ahsen RAYMAN ERGÜN, Özge Taştan, Taner BAYSAL
Gıda, International, 2018, vol 43, pp 303-312
DOI: 10.15237/gida.356160
Summary
In this study, microwave heating was applied as an alternative method to conventional heating for comparing the effect on the yield and quality of red bell pepper puree. The microwave application was optimized concerning the yield and the outlet temperature by response surface methodology (RSM). The optimum conditions were found to be a power of 900 W and a flow rate of 6.52 rpm for the microwave oven with RSM. Production of red bell pepper puree was carried out using these optimum conditions. At this optimum point, yield and outlet temperature were found as 76.76% and 95°C, respectively. Conventional heating (CH) was performed reaching the same temperature as with microwave heating (MWH) at 95°C and a process time of 9 min. As a result, the yield increased by 8.07% and also the pectin content (17.75%) and vitamin C (20.6%) were improved by the MWH.