Microwave and Electroconductive Blanching

A number of studies of microwave blanching have been carried out to explore the potential for reduced leaching and rapid heating, particularly for vegetables of large cross section such as potatoes, corn on the cob, and brussels sprouts (16). On an industrial scale, processing advantages have been identified, but in the past it was concluded that these were outweighed by the high electricity costs (17). Until recently microwave generators were limited to about 30 kW, with the microwave blancher incorporating steam preheating and humidity control for optimum efficiency. However, with the recent development of 60-kW generators, which also permit more uniform heating, the cost effectiveness for blanching operations needs reviewing (18). There has been limited interest to date in electroconductive blanching (19).

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