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BLANCHING OF VEGETABLES PRIOR TO FREEZING.

[In Portuguese. / En portugais.]

Author(s) : PASCHOALINO J. E.

Type of article: Article

Summary

THE MAIN ASPECTS WERE REVIEWED: (1) PHYSICAL AND CHEMICAL TRE ATMENTS COMPLEMENTARY TO BLANCHING IN ORDER TO ACHIEVE A SHORTENING OF THE THERMAL PROCESS AND TO REDUCE ITS NEGATIVE INFLUENCES ON THE ORGANOLEPTIC ATTRIBUTES OF THE PRODUCTS ; (2) ADVANTAGES AND DISADVANTAGES OF THE TRADITIONAL WATER AND STEAM BLANCHING SYSTEMS ; (3) DEVELOPMENT OF NEW BLANCHING SYSTEMS: RADIANT ENERGY IS CONSIDERED FOR BLANCHING ; AND (4) CONCLUSIONS ARISING FROM THE RESULTS OBTAINED IN PREVIOUS RESEARCH AND FUTURETRENDS FOR VEGETABLE BLANCHING.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1989-1400
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 17 - n. 2
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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