Treatment Foodstuff Procedure Parameter (Nutrients) Quantities Reference
Blanching Broccoli Blanched by a traditional process (92°C for 0.5 to 4 min) Protein , Ashes (%db) 42.62 ± 4.88, 4.220 ± 0.99 [32]
Vitamin C (mg/100 gdry samples) 459.77 ± 0.77
Iron and Phosphorus (mg/100 gdry samples) 4.19 ± 0.15 and 516.79 ± 39.24
Blanching by microwave (2450 MHz with 950 W for 3 min) Protein , Ashes (%db) 44.34 ± 1.92, 9.11 ± 0.45
Vitamin C (mg/100 gdry samples) 565.56 ± 1.49
Iron and Phosphorus (mg/100 gdry samples) 6.34 ± 1.49 and 905.48 ± 46.95
Green beans Boiling water (100°C for 2 min) Vitamin C retention (%) 84.7 [33]
Microwave blanching (Domestic 650 W, 2450 MHz, for 60 s 88.5
Frozen spinach Boiling water (90°C ± 2 for 3.5 min) Vitamin C retention (%) 33.3 [30]
Microwave blanching (pilot scale, 3990 W, 2450 MHz, 90 s) 59.1
Table 2: Nutritive values of different food products after microwave and traditional blanching.