Study On The Effects Of Radish Quality By Microwave Cooking

In this paper, the nutritional and sensory quality of white radish was studied. Four commonly household cooking methods, namely water bath, inverter microwave oven, conventional microwave oven and direct injection steam microwave oven, were used to evaluate the effects of cooking. In order to research the effect of microwave cooking on yield, moisture, vitamin C and sensory quality of radish, while comparing energy efficiency of these three kinds microwave oven. White radish is rich in moisture and vitamin C and so on. These nutrients are important source of human daily dietary intake.White radish is rich in moisture and vitamin C, and it is one of the oldest cultivated vegetables that has been used for human consumption since prehistoric times. White radish was evaluated in this study, using the method of real-time monitoring of experimental sample’s temperature. The cooking temperature is 65℃,75℃,85℃and 95℃;Holding time was selected as 0, 1, 3, 5, 7 and 9 min. Firstly, water bath cooking was selected as a research base. Under the experimental conditions, the sample yield and water retention are above 90%. Considering the retention of vitamin C, brittleness, sensory score and microstructure state, the optimal cooking conditions for cooking radish keep 85℃for 5 min.Study the effects on sample yield, water retention, vitamin C retention and sensory quality with these three kinds microwave oven. According to the results of data analysis, holding white radish for 5 min at 85℃ can achieve relatively good nutrient retention and high sensory score.Under the experimental conditions, the radish sample yield, water retention, vitamin C retention and brittleness showed the similar regularity, that the index decreases with cooking temperature and holding time increasing, but the change of range and speed are different; the power consumption increases with cooking temperature and holding time increasing.Comprehensive comparison of four kinds of cooking methods on radish quality, when lower cooking temperature(65℃ and 75℃) and shorter holding time(0 and 1 min), microwave cooking preserved yield and water was better than water bath. After 5 min at 85℃, direct injection steam microwave oven preserved vitamin C was better than conventional microwave oven, conventional microwave oven was better than water bath, and water bath was better than inverter microwave oven; inverter microwave oven preserved brittleness was better than conventional microwave oven, conventional microwave oven was better than direct injection steam microwave oven, and direct injection steam microwave oven was better than water bath; inverter microwave oven preserved sensory score was better than direct injection steam microwave oven, direct injection steam microwave oven was better than conventional microwave oven, and conventional microwave oven was better than water bath.Between inverter and conventional microwave, the power consumption in the process of samples preparation has little difference, while the direct injection steam microwave oven consumed the most power.