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COMPARISON OF QUALITY CHANGES IN BLANCHED AND UNBLANCHED FROZEN VEGETABLES.
Author(s) : MUFTUGIL N., YIGIT V.
Summary
THREE PEPPER CULTIVARS, GREEN BEANS,SQUASH, LEEKS, ONIONS AND CARROTS WERE STORED AT 255 K (-18 DEG C) OVER 9 MONTHS. BLANCHING CHANGES TEXTURE AND CHLOROPHYLL AND ASCORBIC ACID CONTENTS. BLANCHED VEGETABLES HAVE AN APPEARANCE AND AN ODOUR BETTER THAN UNBLANCHED VEGETABLES. UNBLANCHED ONION HOWEVER DID NOT SHOW ANY SIGNIFICANT CHANGE. FOR UNBLANCHED CARROTS AND LEEKS, THE MAXIMUM STORAGE LIFE WAS 6 AND 9 MONTHS, RESPECTIVELY. UNBLANCHED GREEN BEANS LOST 70% OF THEIR ASCORBIC ACID.
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Details
- Original title: COMPARISON OF QUALITY CHANGES IN BLANCHED AND UNBLANCHED FROZEN VEGETABLES.
- Record ID : 1986-0217
- Languages: English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Publication date: 1983/08/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Vitamin C; Gourd; Comparison; Carrot; Blanching; Texture; Organoleptic property; Sweet pepper; Leek; Onion; Vegetable; French bean; Freezing; Chlorophyll
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- Author(s) : LEE W. N., KRAMER A., ONISHI Y.
- Date : 1981
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- Author(s) : YIGIT V., MUFTUGIL N.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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- Author(s) : KOSMALA Z., URBANIAK M. A., RYDZ G. A.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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- Author(s) : BISWAL R. N., BOZORGMEHR K.
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- Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.
- Date : 1987/08/24
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
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