The use of Microwaves in the processing of canned vegetables has proposed.

Through a period of microwave technology is a clean, and has some interesting advantages compared to conventional systems assessed in order to install the Agri-food Industry. Luis Ruiz de Ojeda, locals that the chemist, one of the main conclusions of his thesis, defended her thesis at the Faculty of Science at the University of America.
The aim of this work was to investigate the utility of a new technology for the cleanup, a period of microwave (EM), the use of chard, artichoke, borage, chard and green beans in the processing. The aim would be to represent a period of regular, canned vegetables and is widely used thermal techniques, but consumes a lot of energy and water, and produces large volumes of emissions.


According to scientists, assessed by means of microwave materials with stable physical properties can be obtained, would be processed through the regular assessed with similar color and texture, and nutrients better perpetuating.
Impact of timing and power characteristics of the product

Work was to examine the effect of treatment duration and power, and the influence of temperature treatments, vegetables, weight loss, minimized, enzyme activity, texture, color and the concentration of ascorbic acid (vitamin C).

For example, the results have concluded that the flow rate through the temperature rises in vegetables is pervasive and that the inactivation of enzymes and all of them are proportional to the strength of the treatment. Also, it decreases the dimensions of the raw materials that they have seen at the beginning, but thereafter no significant changes, although long treatment lasts.

In addition, they have been able to prove that the conditions of the light stick a little bit of vegetable tissues; treatment over extended, however, they gradually soften vegetables.

Luis Ruiz de Ojeda highlight of the flow can be obtained through the beans, artichokes, cardoons and borage enzyme machinery is inactive, and the texture and color of today in canned products from companies that are similar in texture and color. Assessed, under the best conditions, the age of the ordinary assessed systems that adhere to adhere acid ask orbiko or more vegetables, and weight loss is a reasonable point of view of profitability. Moreover, it takes less time than usual for a period.

In addition, the experimental data were modeled, and good results were obtained. However, the researchers noted that it is necessary to have some other research and industrial scale microwave a period of actual test cases.