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DETERMINATION OF TENDERNESS IN RAW VEGETABLES AND QUICK-FROZEN PRODUCTS.

[In Hungarian. / En hongrois.]

Author(s) : SEBOK A., BINDER I., PARADI E.

Type of article: Article

Summary

A METHOD, DEVELOPED TO DETERMINE THE TENDERNESS OF RAW SWEET CORN BY VISCOSIMETRY WAS TESTED INDUSTRIALLY FOR SEVERAL YEARS AND THE CORRELATION OBTAINED BETWEEN THIS METHOD AND THE METHOD OF REFERENCE WAS CLOSE. TO MEASURE THE TENDERNESS OF FRENCH BEANS A METHOD BASED ON RESISTANCE TO CUTTING AND A RAPID MOISTURE DETERMINATION METHOD GAVE GOOD CORRELATION WITH THE REFERENCE METHOD. TO MEASURE THE TENDERNESS OF QUICK-FROZEN GREEN PEAS A METHOD BASED ON RAPID MOISTURE CONTENT DETERMINATION AND ON VISCOSIMETRY PROVED TO BE THE MOST SUITABLE.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1987-1833
  • Languages: Hungarian
  • Source: Hütöipar - vol. 32 - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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