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EFFECTS OF BLANCHING AND RATE OF FREEZING ON THE TEXTURE OF POTATOES MEASURED BY MECHANICAL TESTS.

Author(s) : CANET W., ESPINOSA J., ALTISENT M. R.

Summary

BLANCHING AND FREEZING HAVE A FUNDAMENTAL EFFECT ON THE PLANT STRUCTURE (TEXTURE). THEIR EFFECT IS DETERMINED BY TESTS ON RUPTURE, SHEAR AND RELAXATION RESISTANCE. BLANCHING RESULTS IN THE IRREVERSIBLE LOSS OF INTERCELLULAR ADHESION, INTERNAL PRESSURE, RIGIDITY AND OF THE VISCO-ELASTIC BEHAVIOUR OF THE STRUCTURE. LOW TEMPERATURE TREATMENTS OVER A LONG TIME, FOLLOWED BY BLANCHING, IMPROVE RHEOLOGICAL BEHAVIOUR.

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Pages: 1982-4

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Details

  • Original title: EFFECTS OF BLANCHING AND RATE OF FREEZING ON THE TEXTURE OF POTATOES MEASURED BY MECHANICAL TESTS.
  • Record ID : 1984-1030
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 277-283; 6 fig.; 8 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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