Share

IIR document

EFFECT OF BLANCHING AND REFRIGERATED STORAGE TEMPERATURE ON THE QUALITY OF FROZEN BROAD BEANS.

Author(s) : MUFTUGIL N.

Type of article: Article, IJR article

Summary

BROAD BEANS WERE BLANCHED IN HOT WATER AT 358, 363 AND 368 K (85, 90 AND 95 DEG C). BLANCHING CAUSED LOSSES IN THE DRY MATTER, ASH, PROTEIN, CHLOROPHYLL AND ASCORBIC ACID CONTENTS, THE LOSSES BEING GREATER AT LOW BLANCHING TEMPERATURES. BLANCHED BROAD BEANS WERE FROZEN AND STORED AT 263, 255 AND 247 K (-10, -18 AND -26 DEG C) FOR NINE MONTHS. THE ASCORBIC ACID AND CHLOROPHYLL CONTENTS AND THE COLOUR AND FLAVOUR OF FROZEN SAMPLES WERE DETERMINED. LOSSES AND CHANGES OBSERVED IN THE MEASURED PARAMETERS WERE GREATER IN THE SAMPLES STORED AT 263 K THAN IN THOSE STORED AT 255 AND 247 K.

Available documents

Format PDF

Pages: 236-239

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: EFFECT OF BLANCHING AND REFRIGERATED STORAGE TEMPERATURE ON THE QUALITY OF FROZEN BROAD BEANS.
  • Record ID : 1986-1492
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 4
  • Publication date: 1985

Links


See other articles in this issue (8)
See the source

Indexing