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BLANCHING OF VEGETABLES FOR FREEZING.

Author(s) : STEINBUCH I. E.

Type of article: Book chapter

Summary

PRESENTATION OF VARIOUS BLANCHING SYSTEMS WITH PARTICULAR REFERENCE TO THEIR TECHNOLOGY, MATERIALS AND PERFORMANCE. THE ADVANTAGES AND DISADVANTAGES OF EXISTING METHODS ARE COMPARED. DETAILED STUDY OF THE EFFECT OF TEMPERATURE, DURATION AND PROCESS ON THE FIRMNESS, RESIDUAL ENZYMATIC ACTIVITY, COLOUR, FLAVOUR AND TEXTURE OF FROZEN GREEN BEANS. BRIEF DATA ON THE EFFECT OF BLANCHING ON THE QUALITY OF FROZEN MUSHROOMS.

Details

  • Original title: BLANCHING OF VEGETABLES FOR FREEZING.
  • Record ID : 1990-0639
  • Languages: English
  • Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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