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Rates of vitamin C degradation in Brussels sprouts during freezing by different methods.

Szybkosc degradacji witaminy C wkapuscie buleselskiej mrozonej róznymi metodami.

Author(s) : KLIMCZAK J., IRZYNIEC Z.

Type of article: Article

Summary

The effect of freezing method on the rate of vitamin C degradation during frozen storage of two varieties of Brussels sprouts was investigated. Blanched vegetables were frozen by three methods: with liquid carbon dioxide, conventional in air, and with liquid nitrogen. After freezing, The Brussels sprouts were kept at a temperature of -20 plus or minus 2 °C for 60 weeks. Kinetic investigations showed that neither the freezing method nor the vegetable variety used affected the mechanism of vitamin C degradation. But the freezing method and variety have a significant influence on the degradation reaction rate.

Details

  • Original title: Szybkosc degradacji witaminy C wkapuscie buleselskiej mrozonej róznymi metodami.
  • Record ID : 2002-1398
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 6
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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