ShareSummary
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
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Mechanical property; Measurement; Blanching; Variety; Sweet pepper; Skin; Vegetable; Freezing
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