Özet:

Traditional cooking methods used in the fruit and vegetable processing industry, along with the long processing periods, elevation costs, produce some unwanted effects in the nutritional, sensual and textual properties of products. In recent years, along with technological developments, the consumer’s fast preparation preference has increased and the food industry has moved towards practical and low-cost processing techniques,ining the quality of the product. In the processing of fruits and vegetables, the use of these techniques also increases the cost of production and increases the efficiency. One of these is the microwave, which is used by the traditional method alternative. The aim of this collection is to compare the application of microwave cooking with the enzyme inactivation, total pectin, total carotenoid, color, tissue and weight change, and some quality characteristics. As a result, the microwave welding application has been determined to have minimal processing characteristics, energy and time savings, processing speed, the advantages of the effective enzyme inactivator, as well as the cause of rapid heat exchange has caused weight reduction due to the loss of moisture in products and color differences.

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