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Effect of blanching, chemical treatments and freezing methods on quality of quick-frozen green peas.

[In Chinese. / En chinois.]

Author(s) : LIU S.

Type of article: Article

Summary

The paper analyzes the changes in chlorophyll, water, protein content and hydrogen peroxidase activity after blanching, chemical treatments and freezing processing on the basis of product, process, packaging factors of frozen food. The conclusions were as follows: 1) the optimum blanching time for green peas is one minute; 2) it is not necessary to use citric acid and sodium chloride additives for quick-frozen green pea production; 3) fluidized bed freezers are the most suitable for quick-freezing of green peas.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1994-2989
  • Languages: Chinese
  • Source: Journal of Refrigeration - n. 4
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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