Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 9, pages E531–E536, November 2005
How to Cite
Coronel, P., Truong, V.-D., Simunovic, J., Sandeep, K. P. and Cartwright, G. D. (2005), Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System. Journal of Food Science, 70: E531–E536. doi: 10.1111/j.1365-2621.2005.tb08315.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050222 Submitted 4/13/05, Revised 6/23/05, Accepted 9/1/05.
- aseptic processing;
ABSTRACT: Sweetpotato purees (SPP) were aseptically processed using a continuous flow microwave system to obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of these tests showed that color values (L*, a*) and viscosity did not change significantly compared with the untreated control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged vegetable puree processed by a continuous flow microwave heating system.