Share

Broccoli: problems encountered in the quick-freezing process and quality following thawing.

Wybrane zagadnienia obróbki chlodniczej brokula wloskiego, a niektóre jego wlasciwosci po rozmrozeniu.

Author(s) : KLUZA F., DOMIN M., WOLAK S.

Type of article: Article

Summary

A study on frozen broccoli indicated the best method of ensuring optimal colour and texture following thawing. 9-g bulk or vacuum-packaged samples of broccoli were blanched in an aqueous NaCl, CaCl2 or citric acid solution at 60 or 98 °C, then plunged into an ice-water bath containing NaCl, CaCl2 and vitamin C. Freezing in glycol at a temperature of -20 or -45 °C, in air at a temperature of -10 or -80 °C, or in liquid nitrogen at a temperature of -196 °C made it possible to plot a freezing-time vs temperature curve. Thawing (for all types of samples) was performed at ambient temperature (17-20 °C) or in water at 20-30 °C (for vacuum-packaged samples). The most satisfactory colour and texture following thawing were obtained using: blanching in a 2% NaCl, 1.2% CaCl2 aqueous solution at 80 °C for 15 s, followed by chilling in ice water containing 1% NaCl, 1% CaCl2 and 2% vitamin C, then freezing in glycol at -35 °C. Vacuum packaging markedly reduced weight loss due to freezing.

Details

  • Original title: Wybrane zagadnienia obróbki chlodniczej brokula wloskiego, a niektóre jego wlasciwosci po rozmrozeniu.
  • Record ID : 2002-0864
  • Languages: Polish
  • Source: Chlodnictwo - vol. 35 - n. 11
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing