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INFLUENCE OF PROCESSING METHODS ON THE QUALITY OF PROCESSED PRODUCTS.

[In Dutch. / En néerlandais.]

Author(s) : TIJSKENS L. M. M., SCHIJVENS E. P. H. M., STEINBUCH E.

Type of article: Periodical article

Summary

FROZEN BEANS, PEAS AND CARROTS, IN CONTRAST TO FROZEN BRUSSELS SPROUTS, TREATED BY HEAT-SHOCK (SOAKING IN BOILING WATER FOR 10-30 SECONDS) SHOW AN ACCEPTABLE RETENTION OF QUALITY DURING STORAGE. GENERALLY, A CERTAIN RELATION CAN BE OBSERVED BETWEEN THE DURATION OF HEATING, THE RESIDUAL ACTIVITY OF ENZYMES AND THE OCCURRENCE OF OFF-FLAVOUR. SOME EXPERIMENTS HAVE BEEN CARRIED OUT CONCERNING THE EFFECT OF STORAGE, BLANCHING, CANNING AND PREPARATION FOR CONSUMPTION ON THE VITAMIN C CONTENT OF GREEN BEANS.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1982-1230
  • Languages: Dutch
  • Source: Sprenger Inst., 1980 annu. Rep. - 37-40; 2 tabl.
  • Publication date: 1981/02
  • Document available for consultation in the library of the IIR headquarters only.

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