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

Author(s) : PALA M.

Type of article: Article, IJR article

Summary

THE EFFECT OF PRETREATMENT ON THE QUALITY OF SAMPLES OF GREEN BEANS AND CARROTS FROZEN AND STORED AT 252 K (-21 DEG C) IS REPORTED. THE PROCESSES INCLUDED ARE BLANCHING, EVACUATION, VACUUM PACKAGING AND HEAT SHOCK. FOR GREEN BEANS HEAT SHOCK WAS BETTER FOR RETAINING COLOUR. EVACUATION AT 293 K (20 DEG C) BEFORE HEAT SHOCK GAVE THE BEST RESULTS (MORE THAN 70% RETENTION OF ASCORBIC ACID AND PEROXYDASE ACTIVITY). CARROTS, ALSO BETTER WITHOUT BLANCHING, WERE IMPROVED BY VACUUM PACKING.

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Pages: 238-246

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Details

  • Original title: EFFECT OF DIFFERENT PRETREATMENTS ON THE QUALITY OF DEEP FROZEN GREEN BEANS AND CARROTS.
  • Record ID : 1984-2311
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 4
  • Publication date: 1983

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