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EFFECTS OF THE STEPWISE BLANCHING ON THE TEXTURE OF FROZEN POTATOES MEASURED BY MECHANICAL TESTS.

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

Summary

THE EFFECT OF VARIOUS BLANCHING TREATMENTS, MAINLY STEPWISE BLANCHING, AND OF THEIR INTERACTION IN THE FREEZING PROCESS, AND OF COOKING ON TEXTURE AND STRUCTURE IS DETERMINED BY MECHANICAL TESTS ON COMPRESSION, SHEAR AND RELAXATION RESISTANCE. STEPWISE BLANCHING AT 343 K (70 DEG C) 10 MIN FOLLOWED BY COOLING AND BLANCHING AT 370 K (97 DEG C), 2 MIN, IMPROVE THE RHEOLOGICAL BEHAVIOUR OF THE STRUCTURE AND TEXTURE OF THE PRODUCT. ON THE OTHER HAND, BLANCHING AT 370 K, 2 MIN, RESULTS IN THE WORST RHEOLOGICAL BEHAVIOUR AFTER FREEZING AND COOKING. THE INCREASE IN FREEZING RATE IMPROVES THE RHEOLOGICAL BEHAVIOUR OF TEXTURE AND SHOWS THE STRUCTURAL CHANGES CAUSED BY THE VARIOUS BLANCHING TREATMENTS -MAINLY STEPWISE BLANCHING.

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Details

  • Original title: EFFECTS OF THE STEPWISE BLANCHING ON THE TEXTURE OF FROZEN POTATOES MEASURED BY MECHANICAL TESTS.
  • Record ID : 1984-1031
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 284-289; 5 fig.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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