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FREEZING OF PARTIALLY FRIED POTATOES (SOLANUM TUBEROSUM L CV BINTJE) BY DIRECT CONTACT WITH BRINE.

[In Portuguese. / En portugais.]

Author(s) : PASCHOALINO J. E.

Type of monograph: Doctoral thesis

Summary

SAMPLES WERE FROZEN IN A 21% SOLUTION OF SODIUM CHLORIDE COOLED TO -18 DEG C AFTER WHICH THEY WERE CENTRIFUGED IN ORDER TO REMOVE THE ADHERING FREEZANT. REFERENCE SAMPLES WERE FROZEN IN A CONVENTIONAL AIR BLAST FREEZER TUNNEL OPERATING AT -30 DEG C. BRINE IMMERSION FREEZING WAS CONSIDERED TO BE A TECHNICALLY SATISFACTORY PROCESS IN VIEW OF THE FOLLOWING FINDINGS: 1. FREEZING TIMES ARE QUICKER: TO PULL DOWN THE TEMPERATURE FROM 25 TO -4 DEG C TOOK 1 MINUTE IN BRINE, AS AGAINST 2 MINUTES IN THE FREEZER TUNNEL; 2. HIGHER PROCESS YIELD, IE THE RATIO OF THE MASS OF FROZEN PRODUCT TO THE MASS OF THE RAW MATERIAL IS HIGHER; 3. SENSORIAL EVALUATIONS ACCEPTED THE SODIUM CHLORIDE CONTENT IN THE FRIED PRODUCT; 4. NO DIFFERENCES IN THE ORGANOLEPTIC VALUE OF SAMPLES THAT WERE BRINE FROZEN AND TUNNEL FROZEN; 5. SUPERIOR COLOUR AND FLAVOUR OF BRINE FROZEN POTATOES.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1985-1982
  • Languages: Portuguese
  • Publication: Brazil/Brazil
  • Publication date: 1983
  • Source: Source: 82 p.; 10 fig.; 11 tabl.; 42 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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