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INFLUENCE OF HEAT TREATMENT, FREEZING AND REFRIGERATION PRESERVATION ON THE STRUCTURE OF THE TISSUES AND THE STARCH OF THE GREEN PEAS.

INFLUENCE DU TRAITEMENT THERMIQUE, DE LA CONGELATION ET DE LA CONSERVATION PAR LE FROID SUR LA STRUCTURE ET LES MODIFICATIONS DE L'AMIDON DES PETITS POIS.

Author(s) : BABITCHENKO L. V., KONDOVA S. N.

Summary

THE HIGH SEPARATIVE POWER AND MAGNIFICATION OF THE SCANNING ELECTRON MICROSCOPE AND THE THREE-DIMENSIONAL IMAGE AS WELL, ENABLED THE INVESTIGATION OF THE ALTERATIONS TAKING PLACE IN THE STRUCTURE OF THE TISSUES AND THE STARCH OF THREE VARIETIES OF PEAS SELECTED IN BULGARIA -< PLOVDIV PEARL >, < DENITZA > AND < PROMETHEUS > -WHICH HAVE UNDERGONE DIFFERENT DURATION OF HEAT TREATMENT: 5 MIN BLANCHING, 30 MIN BOILING AND 50 MIN OF REPEATED BOILING BEFORE FREEZING AT 243 K (-30 DEG C) AND STORAGE AT 255 K (-18 DEG C) DURING 9 MONTHS. FREEZING AND STORAGE DO NOT EXERT ANY NEGATIVE INFLUENCE ON THE STRUCTURE OF THE TISSUES AND THE STARCH, AND THE ALTERATIONS OBSERVED ARE MAINLY DUE TO HEAT TREATMENT, WITH THE PROLONGATION OF WHICH DEEP AND IRREVERSIBLE ALTERATIONS TAKE PLACE.

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Pages: 1982-4

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Details

  • Original title: INFLUENCE DU TRAITEMENT THERMIQUE, DE LA CONGELATION ET DE LA CONSERVATION PAR LE FROID SUR LA STRUCTURE ET LES MODIFICATIONS DE L'AMIDON DES PETITS POIS.
  • Record ID : 1984-1027
  • Languages: French
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 253-258; 11 fig.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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