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BLANCHING: AN INDISPENSABLE PRETREATMENT FOR FREEZING.

BLANCHIMENT : UN PREALABLE INDISPENSABLE A LA SURGELATION.

Author(s) : CARLES L.

Type of article: Article

Summary

PURPOSE AND ADVANTAGES OF BLANCHING IN THE DIFFERENT STORAGE PROCESSES FOR PLANT FOODSTUFFS ; DRAWBACKS OF THE DEGRADATION OF TEXTURE, FLAVOUR, AROMA, COLOUR AND NUTRIENT VALUE. SOME SOLUTIONS APPLIED OR PROPOSED FOR REDUCING THESE NOXIOUS EFFECTS ARE GIVEN. THE THREE CATEGORIES OF INDUSTRIAL BLANCHERS MARKETED AT PRESENT (HOT WATER, VAPOUR, ELECTRICAL POWER) ARE DESCRIBED WITH THEIR DEFECTS AND TRENDS IN THEIR DEVELOPMEN THE DESIGNS MOST RECENT OR BEING STUDIED ARE DESCRIBED, SUCH AS: RECYCLING OF WATER IN HOT WATER BLANCHERS, THE THERMOCYCLIC VAPOUR BLANCHER, BLANCHING-COOLING COMBINATIONS, BLANCHING BY HOT GASES AND BLANCHING WITH A FLUIDIZED BED. THE ARTICLE CONCLUDES ON THE INTEREST OF LIMITING, OR EVEN ELIMINATIGEO J. R.

Details

  • Original title: BLANCHIMENT : UN PREALABLE INDISPENSABLE A LA SURGELATION.
  • Record ID : 1988-1903
  • Languages: French
  • Source: Surgélation - n. 263
  • Publication date: 1987/11
  • Document available for consultation in the library of the IIR headquarters only.

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