@article{article_356160, title={EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE}, journal={Gıda}, volume={43}, pages={303–312}, year={2018}, DOI={10.15237/gida.GD17103}, author={Bozkır, Hamza and Rayman Ergün, Ahsen and Taştan, Özge and Baysal, Taner}, keywords={Kırmızıbiber püre,mikrodalga ısıtma,konvansiyonel ısıtma,verim,kalite}, abstract={<p class="MsoNormal" style="margin-bottom:.0001pt;text-align:justify;line-height:normal;"> <span lang="en-us" style="font-family:Garamond, serif;" xml:lang="en-us"> <span style="font-size:18px;">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. </span> </span> </p> <p> </p> <p> </p>}, number={2}, publisher={Gıda Teknolojisi Derneği}