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PRETREATMENTS AND ITS INFLUENCE ON QUALITY OF FROZEN FRENCH FRIES.

Author(s) : PALA M., SAYGI Y. B.

Summary

THE PRETREATMENT OF VEGETABLES HAS A DIRECT EFFECT ON PRODUCT QUALITY. THE AUTHORS DEAL WITH DIFFERENT TREATMENT PROCESSES (WATER BLANCHING AND THERMAL SHOCK) AND PREFRYING ON FROZEN FRENCH FRIES. THE CHEMICAL, PHYSICAL AND ORGANOLEPTIC TESTS SHOWED THAT POTATO VARIETIES SUITABLE FOR FREEZING REQUIRE NOT ONLY A THERMAL SHOCK BUT ALSO WATER BLANCHING PRIOR TO TREATMENT. THE RESY VARIETY APPEARED TO BE THE MOST SUITABLE FOR THESE TREATMENTS.

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Pages: 492-499

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Details

  • Original title: PRETREATMENTS AND ITS INFLUENCE ON QUALITY OF FROZEN FRENCH FRIES.
  • Record ID : 1988-1904
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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