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CHANGES IN THE TEXTURE OF FROZEN CARROTS.

[In German. / En allemand.]

Author(s) : ROUWEN F. M., BIELIG H. J., EMSCHERMANN B.

Type of article: Article

Summary

TESTS WERE CARRIED OUT ON CARROTS DICED AFTER CHEMICAL PEELING WITH SODA, BLANCHED 3 MIN AT 378 K (95 DEG C), FROZEN TO 233 K-193 K (-40 AND -80 DEG C), THEN VACUUM-PACKED IN 500 G UNITS AND STUDIED AFTER SEVERAL MONTHS STORAGE AT 253 K (20 DEG C). TEXTURE MEASUREMENTS MADE WITH TWO KINDS OF INSTRUMENTS AND SENSORY ANALYSES AFTER COOKING SHOW THAT NEITHER FREEZING TEMPERATURE HAS A SIGNIFICANT EFFECT ON THE PRESERVATION STABILITY OF CARROTS, WITH, HOWEVER, A PREFERENCE FOR THOSE FROZEN TO 233 K. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-1978
  • Languages: German
  • Source: Ind. Obst- Gemüseverwert. - vol. 67 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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