ShareOSMOTIC CONCENTRATION OF GREEN BEANS PRIOR TO FREEZING.
Author(s) : BISWAL R. N.
Type of article: Article
Summary
OSMOTIC DEHYDRATION AS AN INTERMEDIATE STEP IN FREEZING OF VEGETABLE TISSUE WAS STUDIED. GREEN BEANS CV BUSH BLUE LAKE-47 WERE OSMOTICALLY CONCENTRATED IN SODIUM CHLORIDE-WATER SOLUTIONS AT THREE CONCENTRATIONS (5, 10, AND 17 % SODIUM CHLORIDE BY WEIGHT) AND THREE TEMPERATURES (8, 20, AND 40 DEG C). MOVEMENT OF SALT AND WATER WAS MODELLED FOR WATER LOSS FROM AND SALT UPTAKE BY THE PRODUCT. GREEN BEANS CONTACTED WITH 10 % SODIUM CHLORIDE-WATER SOLUTION AT 20 DEG C FOR 30 MIN WERE PROCESSED FURTHER B RENI RE EVALUATION OF COLOUR, HARDNESS, TEXTURE, TASTE AND OVERALL ACCEPTABILITY INDICATED THE PRODUCT WAS ORGANOLEPTICALLY ACCEPTABLE.
Details
- Original title: OSMOTIC CONCENTRATION OF GREEN BEANS PRIOR TO FREEZING.
- Record ID : 1992-1711
- Languages: English
- Source: Ital. J. Food Sci. - vol. 56 - n. 4
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (6)
See the source
Indexing
-
OBJECTIVATION OF QUALITY CRITERIA FOR FROZEN VE...
- Author(s) : KLOP W.
- Date : 1981/02
- Languages : Dutch
- Source: Sprenger Inst., 1980 annu. Rep. - 30.
View record
-
THE CONSEQUENCES OF VARYING DEGREES OF BLANCHIN...
- Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.
- Date : 1984
- Languages : Greek
View record
-
QUALITATIVE ASPECTS AND SUITABILITY OF SOME VEG...
- Author(s) : CRIVELLI G.
- Date : 1987
- Languages : Italian
- Source: Atti IVTPA - vol. 10
View record
-
INTERMEDIATE MOISTURE FROZEN VEGETABLES THROUGH...
- Author(s) : BISWAL R. N., BOZORGMEHR K.
- Date : 1989/07/09
- Languages : English
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Formats : PDF
View record
-
THE PROBLEM OF VARIETIES SUITABILITY TO FREEZIN...
- Author(s) : CRIVELLI G.
- Date : 1982
- Languages : Italian
- Source: Atti IVTPA - vol. 5
View record