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Effects of microwave and conventional blanching methods on the quality of frozen artichoke hearts.
Author(s) : BAYSAL T., YURDAGEL U., URAL A.
Summary
It is proposed to blanch artichoke hearts before freezing, not with hot water or vapour, but with microwave heating. The quality obtained is compared with that from other processes.
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Pages: p 95-103
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Details
- Original title: Effects of microwave and conventional blanching methods on the quality of frozen artichoke hearts.
- Record ID : 1996-1656
- Languages: English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Publication date: 1994/06/08
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Microwave; Blanching; Treatment; Artichoke; Quality; Vegetable; Freezing
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- Date : 2001/03/26
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- Author(s) : MAESTRELLI A., FORNI E., PONZIANI G., TURRA P.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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PRETREATMENTS AND ITS INFLUENCE ON QUALITY OF F...
- Author(s) : PALA M., SAYGI Y. B.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES...
- Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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SUITABILITY FOR FREEZING OF SOME EGGPLANT AND S...
- Author(s) : RIO M. A. del
- Date : 1989/07/09
- Languages : English
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Formats : PDF
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