Evaluation of a novel concentration method for tomato puree by microwave

Abstract

We evaluated the effects of a microwave concentration process on the nutrition and taste of tomato puree as well as the energy consumption of the process. The development of a novel concentration method to produce high quality tomato puree was discussed. The residual ratio of lycopene and L-ascorbic acid in tomato puree concentrated by vacuum microwave was greater than that by other methods (conventional heating or normal microwave concentration). High temperature treatment during normal microwave treatment affected the taste of tomato puree. Energy consumption of normal microwave concentration was the lowest of all processes. We concluded that normal microwave concentration of tomato puree was suitable for producing palatable puree and reducing energy consumption.