Share

QUALITATIVE ASPECTS AND SUITABILITY OF SOME VEGETABLES TO QUICK FREEZING.

[In Italian. / En italien.]

Author(s) : CRIVELLI G.

Type of article: Article

Summary

THE IDEA WAS TO DISCOVER SOME VARIETIES SUITABLE TO QUICK FREEZING AND TO FIND QUALITY INDEXES OF RAW MATERIAL AND OF THE FINISHED PRODUCT WHICH COULD COMPLY WITH QUALITY STANDA PEAS, GREEN BEANS AND BEANS WERE FROZEN. THE FOLLOWING CONSIDERATION AROSE: PEAS: TASTERS' JUDGEMENT ON THE FLAVOUR IS WELL RELATED TO THE QUANTITY OF SUGAR PRESENT, WHICH IS VERY CLOSELY RELATED TO THE SIZE. THE MEASUREMENTS OF TEXTURE ARE USEFUL TO KNOW IN ADVANCE OF THE JUDGEMENTS WHICH WILL BE GIVEN BY THE TASTERS ON PEASKINS ; GREEN BEANS: THERE IS A GOOD CORRELATION BETWEEN SOME MATURITY INDEXES AND THE TASTERS' JUDGEMENTS ; AND BEANS: A HIGH PERCENTAGE OF UNRIPE SEEDS GIVES A LIGHT BROWNING TO THE SAMPLES DURING STORAGE. THE FIRMNESS AFTER TREATMENT CAN BE PREDICTED BY MEANS OF THE MEASURE OF THE FRESH PRODUCTS.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1990-2394
  • Languages: Italian
  • Source: Atti IVTPA - vol. 10
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing