The effects of infrared treatment on physicochemical characteristics of vegetable soybean

Abstract

Vegetable soybean (Edamame) blanching with hot water/steam is an energy- and water- intensive process that may also result in compromised product quality. The effectiveness of infrared (IR) heating to dry and simultaneously blanch Edamame was investigated at heating intensities of 11.06, 8.43 and 6.99 kW/m2. Temperature, weight, texture, and green intensity of heated samples for various durations were determined. In general, product weight decreased during IR heating. The largest weight reduction (9.5 %) was achieved after 100 s of heating at the highest IR heating intensity. Hardness was reduced alongside treatment duration, reaching the lowest values (11172.9–10847 N) at 100 or 120 s despite heating intensity. The highest green intensity was recorded (0.33) for treatments at 100 or 120 s. The new process combined drying and blanching into one step which potentially improves processing efficiency and product quality.

Keywords

• Food science
• Food analysis
• Food safety
• Food technology
• Nutrition