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The experimental material was comminuted to single roses of 9 g weight and blanched at temperature 60-98 °C in aqueous solution of NaCl, CaCl2, citric acid, then cooled by ice water with additive of NaCl, CaCl2 and vitamin C. The material was frozen in glycol at temperature from -20 to -45 °C, in air from -10 to -80 °C and in liquid nitrogen at -196 °C loose and vacuum packed to obtain the freezing curves. Thawing in air was carried out at temperature at 17-20 °C and in water (vacuum packed samples) at 20-30 °C. It was found that freezing in the liquid warrants best maintenance of structure and colour, whereas vacuum package reduces material loss.
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Pages: 2000-4
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Details
- Original title: Effect of freezing conditions on some properties of italian broccoli.
- Record ID : 2002-2478
- Languages: English
- Publication date: 2000/10/19
- Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
2000-4; vol. 2; 938-944; fig.; phot.; tabl.; 10 ref.
Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Broccoli; Physical property; Parameter; Vegetable; Freezing
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