ShareFREEZING OF BANANA SLICES. INFLUENCE OF MATURITY LEVEL AND THERMAL TREATMENT PRIOR TO FREEZING.
Author(s) : CANO P., MARIN M. A., FUSTER C.
Type of article: Article
Summary
MICROWAVE TREATMENT OF BANANA SLICES AT 650 WATTS FOR 2 MIN OR IMMERSION OF WHOLE PEELED FRUITS IN BOILING WATER FOR 11 MIN FOLLOWED BY FREEZING AT 249 K (-24 DEG C) INHIBITED COLOUR DETERIORATION IN THE FROZEN PRODUCT. TREATMENTS SHOWED DIFFERENT EFFECTIVENESS DEPENDING ON THE ENZYMATIC SYSTEM STUDIED (POLYPHENOLOXIDASE OR PEROXYDASE) AND BANANA MATURITY LEVEL AT THE PROCESSING DATE. BLANCHING IN BOILING WATER YIELDED A GOOD FROZEN PRODUCT IN WHICH NO DARKENING WAS OBSERVED.
Details
- Original title: FREEZING OF BANANA SLICES. INFLUENCE OF MATURITY LEVEL AND THERMAL TREATMENT PRIOR TO FREEZING.
- Record ID : 1991-2174
- Languages: English
- Source: Ital. J. Food Sci. - vol. 55 - n. 4
- Publication date: 1990
- 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;
Fruit - Keywords: Microwave; Blanching; Slice; Banana; Organoleptic property; Ripening (fruit); Colour; Freezing; Fruit
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