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INFLUENCE OF FREEZING PROCESS ON THE TEXTURE OF VEGETABLES. EFFECTS OF BLANCHING AND RATE OF FREEZING ON THE TEXTURE OF CARROTS (DAUCUS CAROTA L.).

[In Spanish. / En espagnol.]

Author(s) : CANET W., ESPINOSA J.

Type of article: Article

Summary

CONVENTIONAL BLANCHING AS WELL AS SLOW FREEZING RATES CAUSED IRREVERSIBLE LOSSES OF THE CARROT FIRMNESS. ON THE OTHER HAND, AN INCREASE IN THE FREEZING RATE AND THE STEPWISE BLANCHING (PRETREATMENT AT LOW TEMPERATURE-LONG TIME FOLLOWED BY COOLING AND CONVENTIONAL BLANCHING) IMPROVED THE FINAL TEXTURE OF THE PRODUCT. THIS BENEFITIAL EFFECT, ESPECIALLY THE ONE CAUSED BY THE 343 K (70 DEG C), 10 MIN, 370 K (97 DEG C), 1 MIN STEPWISE BLANCHING, WAS DETECTED WITH THE TECHNIQUES USED, EVEN AFTER COOKING.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1984-1494
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 23 - n. 4
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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