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Loss of ascorbic acid in some fruits and vegetables during quick-freezing.

Pertes en acide ascorbique de quelques fruits et légumes durant la congélation rapide.

Author(s) : KATSABOXAKIS K., PAPANICOLAOU D.

Type of article: Article

Summary

During freezing of fresh okras and beans around half of the initial L-ascorbic acid content was reduced, mostly to dehydroascorbic acid. The major changes in ascorbic acid were observed when the product temperature was from -1 to -8 deg C where the maximum of water crystallization occurs and physico-chemical reactions are accelerated. No significant changes in L-ascorbic acid were observed during freezing of the same vegetables which had been blanched in water. The degradation of L-ascorbic acid by freezing of fresh peas, cut red pepper and whole kiwifruit was also not significant.

Details

  • Original title: Pertes en acide ascorbique de quelques fruits et légumes durant la congélation rapide.
  • Record ID : 1996-3537
  • Languages: French
  • Source: Sci. Aliments - vol. 16 - n. 2
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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