Food and Bioprocess Technology

, Volume 5, Issue 4, pp 1328–1339 | Cite as

Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica granatum L.) Juice Concentrate

  • Shima Yousefi
  • Zahra Emam-Djomeh
  • Sayed Mohammad Ali Mousavi
  • Gholam Reza Askari
Original Paper


Pomegranate juice was concentrated by conventional heating and microwave heating at different operational pressures (12, 38.5, and 100 kPa), and their effects on evaporation rate and quality attributes of concentrated juice were investigated. The final juice concentration of 40° Brix was achieved in 140, 127, and 109 min at 100, 38.5, and 12 kPa, respectively, by using conventional heating. Applying microwave energy decreased required times to 118, 95, and 75 min. The changes in color, anthocyanin content, and antioxidant capacity during concentration processes were investigated. L*, a*, and b* parameters were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color, anthocyanins, and antioxidant activity were more important in conventional heating compared to microwave heating method. Degradation rates increases by increasing process pressure. A first-order kinetics model was applied to modeling changes in total solid content, anthocyanin content, and antioxidant capacity.


Pomegranate Evaporating rate Heating method Anthocyanin content Antioxidant capacity 



This research was founded by the Vice-Chancellor for Research, University of Tehran, Iran.


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Copyright information

© Springer Science + Business Media, LLC 2011

Authors and Affiliations

  • Shima Yousefi
    • 1
  • Zahra Emam-Djomeh
    • 1
  • Sayed Mohammad Ali Mousavi
    • 1
  • Gholam Reza Askari
    • 1
  1. 1.Transfer Properties Lab (TPL), Department of Food Science and Technology, Faculty of Agricultural Engineering and TechnologyUniversity of TehranKaradjIran

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