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CHANGES IN THE STRUCTURE AND COMPOSITION OF UNBLANCHED FRUIT AND VEGETABLES AND CONSEQUENCES OF BLANCHING.

MODIFICATIONS DE LA STRUCTURE ET DE LA COMPOSITION DES FRUITS ET LEGUMES NON BLANCHIS, ET CONSEQUENCES DU BLANCHIMENT.

Author(s) : ULRICH R.

Type of article: Article

Summary

THE AUTHOR GIVES THE ADVANTAGES AND DRAWBACKS OF WATER OR STEAM BLANCHING OF VEGETABLES, WHICH IS GENERALLY CONTRA-INDICATED FOR FRUIT. BLANCHING DETERIORATES ENZYMES AND, CONSEQUENTLY, LIMITS OR PREVENTS VARIOUS CHEMICAL DETERIORATIONS ; IT CAUSES A SOFTENING OF VEGETABLES FACILITATING THE FILLING OF PACKAGES ; IT REMOVES GASES FROM THE TISSUES, ESPECIALLY OXYGEN ; IT COMPLETES WASHING AND REMOVES POSSIBLE PESTICIDE RESIDUES ; IT DESTROYS MICROORGANISMS, BUT SOME SPORES MAY RESIST. ON THE OTHER HAND, BLANCHING CAUSES A DECREASE IN TURGESCENCE ; IT REMOVES WATER-SOLUBLE USEFUL COLOURING AGENTS AND NUTRIMENTS BY LEACHING IN EXTERNAL WATER ; IF IT IS EXTENDED, IT CAUSES SOME CHEMICAL DETERIORATIONS OF BENEFITABLE CONSTITUENTS ; IT CONSUMES ENERGY. FINALLY, BLANCHING WATER BRINGS POLLUTION. THE INVESTIGATIONS OF THE TECHNICAL POSSIBILITIES OF DECREASING SOME OF THESE DRAWBACKS ENVISAGED SHOULD BE FURTHERED. G.G.

Details

  • Original title: MODIFICATIONS DE LA STRUCTURE ET DE LA COMPOSITION DES FRUITS ET LEGUMES NON BLANCHIS, ET CONSEQUENCES DU BLANCHIMENT.
  • Record ID : 1983-2169
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 1
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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