Share

Effect of blanching on carrots. 1. Study on stability of lipids during frozen storage.

L'effetto del blanching sulla carota. 1. Studio della stabilità dei lipidi durante la conservazione allo stato congelato.

Author(s) : PIZZOCARO F., GASPAROLI A., SENESI E., QUERRO O.

Type of article: Article

Summary

The oxidative phenomena of frozen carrot lipids were studied for the effect of the degree of the heat treatment on enzymatic inactivation (blanching). The sliced carrots were blanched at 100 deg C for 10, 30, 60 and 90 seconds, quick-frozen and stored at - 20 deg C for up to 9 months. The best results were obtained with blanching treatments of 30 and 60 seconds.

Details

  • Original title: L'effetto del blanching sulla carota. 1. Studio della stabilità dei lipidi durante la conservazione allo stato congelato.
  • Record ID : 1998-1736
  • Languages: Italian
  • Source: Atti IVTPA - vol. 18
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing