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DETRIMENT IN CAULIFLOWER QUALITY AT DIFFERENT TEMPERATURES DURING FROZEN STORAGE.

Author(s) : FUSTER C.

Summary

CAULIFLOWER (VAR FRANKFURT) WAS BLANCHED 3 MIN IN BOILING WATER, COOLED, PACKED IN POLYETHYLENE BAGS (400 G) AND FROZEN TO 239 K (-34 DEG C). THEY WERE DISTRIBUTED INTO 4 LOTS AND STORED AT DIFFERENT TEMPERATURES, 267, 261, 255 AND 249 K (-6, -12, -18 AND -24 DEG C). THE CHANGES IN ORGANOLEPTIC PROPERTIES IN TERMS OF TIME AND TEMPERATURE WERE DETERMINED. THE SAMPLES STORED AT 267 K SHOWED CHANGES IN COLOUR AND FLAVOUR AFTER 3 MONTHS AND THE PRODUCT WAS NOT ACCEPTABLE. THOSE STORED AT 261 K WERE ACCEPTABLE, BUT NOT OF HIGH QUALITY AFTER 9 MONTHS. IN CAULIFLOWER, COLOUR IS THE FIRST TO CHANGE. THE SAMPLES AT 255 AND 249 K SHOWED NO SIGNIFICANT DIFFERENCES AFTER 11 MONTHS AND HAD A HIGH QUALITY.

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Pages: 575-580

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Details

  • Original title: DETRIMENT IN CAULIFLOWER QUALITY AT DIFFERENT TEMPERATURES DURING FROZEN STORAGE.
  • Record ID : 1985-2440
  • 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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