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FREEZING OF PARTIALLY FRIED POTATO (SOLANUM TUBEROSUM L CV BINTJE) BY DIRECT CONTACT WITH SODIUM CHLORIDE SOLUTION.

[In Portuguese. / En portugais.]

Author(s) : PASCHOALINO J. E., FONSECA H.

Type of article: Article

Summary

THE RAW MATERIAL WAS EVALUATED WITH RESPECT TO ITS CHEMICAL AND PHYSICAL ATTRIBUTES. TUBERS WERE PREPARED IN THE FRENCH CUT STYLE, BLANCHED IN BOILING WATER AND PARTIALLY FRIED IN OIL. THE PRODUCT WAS FROZEN BY DIRECT CONTACT WITH A 21% SODIUM CHLORIDE SOLUTION AT 255 K (-18 DEG C) AND CENTRIFUGED TO REMOVE SURFACE ADHERING FREEZANT. SAMPLES OF THE SAME MATERIAL WERE FROZEN IN AN AIR BLAST TUNNEL AT 243 K (-30 DEG C). THE FINAL PRODUCT WAS EVALUATED AFTER 0 AND 60 DAYS OF STORAGE. THE IMMERSION FREEZING PROCESS WAS CONSIDERED TO BE TECHNICALLY SUITABLE.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1989-1402
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 17 - n. 2
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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