FREEZING BY LIQUID GASES AND ITS EFFECT ON THE QUALITY OF STORED BRUSSELS SPROUTS.

LA CONGELATION PAR DES GAZ LIQUIDES ET SON INFLUENCE SUR LA QUALITE DES CHOUX DE BRUXELLES STOCKES.

Author(s) : NIEDZIELSKI Z., MOKROSINSKA K.

Type of article: Article

Summary

REPORT OF TESTS CARRIED OUT AT THE TECHNOLOGICAL CHEMICAL INSTITUTE FOR FOOD RESEARCH, LODZ (POLAND), ON THE QUALITY OF BRUSSELS SPROUTS (LANCELOT AND VALIANT VARIETIES) FROZEN WITH LIQUID CO2 AND NITROGEN, THEN STORED FOR 58 WEEKS. THE RESULTS OBTAINED WITH BOTH PROCESSES ARE COMPARED WITH ONE ANOTHER AND WITH CONVENTIONAL AIR FREEZING. WITH BOTH VARIETIES, THE VARIATION IN THE CHLOROPHYLL, ASCORBIC ACID AND PH CONTENTS ARE GIVEN AS WELL AS AN ORGANOLEPTIC APPRECIATION. J.R.

Details

Original title: LA CONGELATION PAR DES GAZ LIQUIDES ET SON INFLUENCE SUR LA QUALITE DES CHOUX DE BRUXELLES STOCKES.
Record ID : 1989-0146
Languages: French
Source: Ind. aliment. agric. - vol. 104 - n. 12
Publication date: 1987/12
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Vitamin C; Liquid nitrogen; Liquid; Variety; Organoleptic property; Vegetable; Freezing; CO2; Brussels sprout; Chlorophyll