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HEAT SHOCK TREATMENT FOR VEGETABLES TO BE FROZEN AS AN ALTERNATIVE FOR BLANCHING.

Author(s) : STEINBUCH E.

Type of article: Book chapter

Summary

HEAT SHOCK TREATMENTS MIGHT BE FEASIBLE TO LEGUMINOUS VEGETABLES, SUCH AS BEANS AND PEAS, IN ORDER TO RETAIN FLAVOUR AND COLOUR DURING FROZEN STORAGE. EXPOSURE TO BOILING WATER OR CONDENSING STEAM DURING 5-15 SECONDS GAVE SATISFACTORY RESULTS, NOTWITHSTANDING THE RESIDUAL ACTIVITY OF PEROXIDASE AND EVEN CATALASE AND LIPOXYGENASE. BEANS, TREATED BY THIS METHOD INDICATE A NATURAL FIRM TEXTURE WHICH DIFFERS HIGHLY FROM THE SOFTNESS OF CONVENTIONALLY BLANCHED GREEN AND WAX BEANS.

Details

  • Original title: HEAT SHOCK TREATMENT FOR VEGETABLES TO BE FROZEN AS AN ALTERNATIVE FOR BLANCHING.
  • Record ID : 1985-1526
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 553-558; 5 tabl.; 10 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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