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BLANCHING AND QUALITY OF FROZEN VEGETABLES AND FRUIT. REVIEW. 3. NUTRITIONAL AND HYGIENIC ASPECTS, CONCLUSIONS.

BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUITS SURGELES. REVUE. 3. ASPECTS NUTRITIONNELS ET HYGIENIQUES, CONCLUSIONS.

Author(s) : PHILIPPON J., ROUET-MAYER M. A.

Type of article: Article, IJR article

Summary

THIS ARTICLE DEALS WITH THE EFFECTS OF BLANCHING ON VITAMINS AND SOLUBLE NUTRIENTS AS WELL AS THE SANITARY STATE OF QUICK FROZEN FRUIT AND VEGETABLES. BLANCHING AND HYDROCOOLING CAUSE IMPORTANT LOSSES IN THE SOLUBLE NUTRIENTS AND CAUSE EXTENSIVE WATER POLLUTION. THE ADVANTAGES PRODUCED BY STEAM BLANCHING ARE TOTALLY LOST DURING HYDROCOOLING. THE HYGIENIC QUALITY OF FROZEN VEGETABLES IS CLOSELY RELATED TO THE BACTERIAL COUNTS OF WATER AND THE CLEANLINESS OF EQUIPMENT SITUATED UPSTREAM OF THE BLANCHER. THE REPLACEMENT OF BLANCHING BY A LESS AGGRESSIVE CHEMICAL TREATMENT MAY BE A SOLUTION FOR THE FUTURE, BUT IT WILL BE SOME TIME BEFORE IT CAN BE APPLIED TO INDUSTRY.

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Pages: 102-105

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Details

  • Original title: BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUITS SURGELES. REVUE. 3. ASPECTS NUTRITIONNELS ET HYGIENIQUES, CONCLUSIONS.
  • Record ID : 1985-1524
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 2
  • Publication date: 1985

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