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A study on quick-freezing technology and colour preservation of peas.

[In Chinese. / En chinois.]

Author(s) : ZHANG M.

Type of article: Article

Summary

The technique of quick freezing is based on rapid water crystallization in foods. It is a processing technique of reducing temperatures of foods rapidly. Because quick freezing is most effective for preserving natural freshness, pigments and flavours, and nutrient contents, it has been internationally acknowledged as the best technique of food storage and processing. The paper introduces the technological processing of the quick freezing of peas, and makes an analytical study of the principle of colour changing and the method of colour preservation of quick-frozen peas and green vegetables.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1994-2990
  • Languages: Chinese
  • Source: Journal of Refrigeration - n. 4
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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