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Kinetics of decomposition of vitamin C during frozen storage of blanched Brussels sprouts.

[In Polish. / En polonais.]

Author(s) : KLIMCZAK J., IRZYNIEC Z.

Type of article: Article

Summary

Lowering the storage temperature by 10 deg C brought about approximately a twentyfold inhibition of the reaction speed of decomposition, both in the raw samples as well as in the boiled ones. Boiling the Brussels sprouts did not affect the mechanism of decomposition but only its speed. The decomposition speed increased half as much again in comparison with the samples that did not undergo heat treatment. Storage at -12 deg C lowers nutritive value and sensory characteristics, especially taste and aroma, rapidly.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1998-0353
  • Languages: Polish
  • Source: Chlodnictwo - vol. 32 - n. 1
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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