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ENERGY UTILIZATION DURING BLANCHING (WATER VS STEAM) OF SWEET CORN AND SUBSEQUENT FROZEN QUALITY.

Author(s) : DRAKE S. R., SWANSON B. G.

Type of article: Article

Summary

A COUNTERFLOW WATER BLANCHER REQUIRED 44% LESS STEAM TO BLANCH CORN THAN A CONVENTIONAL STEAM TUNNEL BLANCHER. TOTAL PRODUCT YIELD WAS 1.5% GREATER WITH THE STEAM BLANCHER. DRIP LOSS OF THE CORN WAS GREATER WITH THE COUNTERFLOW WATER BLANCHER, BUT MOISTURE CONTENT OF THE CORN WAS ALSO GREATER. YELLOW COLOUR WAS DARKER FOR THE COUNTERFLOW WATER BLANCHED CORN.

Details

  • Original title: ENERGY UTILIZATION DURING BLANCHING (WATER VS STEAM) OF SWEET CORN AND SUBSEQUENT FROZEN QUALITY.
  • Record ID : 1987-0996
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 4; 1986.07-08; 1081-1082; 2 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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