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Effect of water and steam blanching on the quality of frozen broccoli.

Effet du blanchiment à l'eau et à la vapeur sur la qualité des brocolis surgelés.

Author(s) : MAESTRELLI A., FORNI E., PONZIANI G., TURRA P.

Summary

The goal of this research project was to study how much effect water and steam blanching had on the quality of two varieties of broccoli, Gran Vert and Mercedes, which were then frozen and stored at -20 deg C for eight months. Steam blanching helps ensure higher consistency levels; in both varieties, it limits vitamine C loss, and in Mercedes it leads to a greater beta-carotene content. To make the treatment more effective, a two-step blanching process could be considered: in the first step water would provide a rapid thermal exchange, and in the second, steam would end the blanching process less destructively.

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Pages: 212-218

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Details

  • Original title: Effet du blanchiment à l'eau et à la vapeur sur la qualité des brocolis surgelés.
  • Record ID : 1996-0270
  • Languages: French
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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