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EFFECT OF DIFFERENT PRETREATMENTS ON THE QUALITY OF DEEP-FROZEN GREEN BEANS AND CARROTS.

Author(s) : PALA M.

Summary

IN ADDITION TO BLANCHING, THE AUTHOR STUDIED THE EFFECTS OF PRETREATMENTS SUCH AS VACUUM-PACKING, THERMAL SHOCK, VACUUM AND COMBINATIONS OF THESE,ON DEEP-FROZEN GREEN BEANS AND CARROTS. BY THE MEASUREMENT OF DRY MATTER, PH, TOTAL ACIDITY, ASCORBIC ACID, ENZYMIC ACTIVITY, COLOUR AND TEXTURE, THE QUALITATIVE EFFECT OF THESE PROCESSES WAS DETERMINED. FOR GREEN BEANS THE MOST FAVOURABLE TREATMENT IS VACUUM APPLIED PRIOR TO THERMAL SHOCK. FOR CARROTS, VACUUM-PACKING GIVES THE BEST QUALITY.

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Pages: 1982-4

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Details

  • Original title: EFFECT OF DIFFERENT PRETREATMENTS ON THE QUALITY OF DEEP-FROZEN GREEN BEANS AND CARROTS.
  • Record ID : 1984-1026
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 224-232; 3 fig.; 4 tabl.; 12 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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