Share

Mechanical endurance of skin as a quality indicator of pepper after blanching and freezing.

Wytrzymalosc mechaniczna skórki jako wskaznik jakosci papryki po jej blanszowaniu i zamrazaniu.

Author(s) : WOLAK S., GUSTAW W.

Type of article: Article

Summary

Sweet peppers (cv. Puma and King Arthur) were blanched using the immersion method in a water bath at 85 and 95 °C (for 90 and 60 sec) and then frozen at three different rates: 0.7, 1.8 and 8.5 cm/h. The tissue skin strength was evaluated on the basis of penetration tests. It was assessed that blanching and freezing had a significant influence on the mechanical endurance of the skin.

Details

  • Original title: Wytrzymalosc mechaniczna skórki jako wskaznik jakosci papryki po jej blanszowaniu i zamrazaniu.
  • Record ID : 2004-0776
  • Languages: Polish
  • Source: Chlodnictwo - vol. 37 - n. 8
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing