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Production of firmer-textured canned and frozen tropical fruit and vegetables.

Author(s) : SEOW C. C., TAN S. C., LIM S. J.

Type of article: Article

Summary

A blanching process is used at low temperature and for long periods to improve fruit and vegetable texture. It is used for canned guava, papaya, celery, okra and marrowfats and for frozen carrots, celery and French bean. The effect of calcium addition to blanching water is studied.

Details

  • Original title: Production of firmer-textured canned and frozen tropical fruit and vegetables.
  • Record ID : 1992-2795
  • Languages: English
  • Source: ASEAN Food J. - vol. 6 - n. 3
  • Publication date: 1991

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