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RECENT ADVANCES IN THE VEGETABLE FREEZING INDUSTRY. BLANCHING AND COOLING OF VEGETABLES PRIOR TO FREEZING.

PROGRES RECENTS DANS L'INDUSTRIE DE LA SURGELATION DES LEGUMES. BLANCHIMENT-REFROIDISSEMENT DES LEGUMES DESTINES A LA SURGELATION.

Author(s) : PHILIPPON J.

Type of article: Article

Summary

THE AUTHOR DESCRIBES, AMONG THE VARIOUS STEPS DURING THE PROCESSING OF FROZEN VEGETABLES, THOSE WHICH ARE MOST LIKELY TO AFFECT FINAL PRODUCT QUALITY, AND MENTIONS THE MOST UP TO DATE FEATURES. FIRSTLY, HE MENTIONS EFFORTS IN THE FIELD OF AGRICULTURE, THEN REVIEWS VARIOUS PROCESSES NOTABLY PACKAGING, FREEZING AND STORAGE. AS A CONCLUSION, VARIOUS AVENUES OF RESEARCH ARE INDICATED, TOGETHER WITH ANTICIPATED RESULTS. IN THE SECOND PART, THE AUTHOR RECALLSTHE OBJECTIVES AND THERMAL PARAMETERS OF VEGETABLE BLANCHING PRIOR TO FREEZING, AND ANALYZES THE BLANCHING SYSTEMS ASSOCIATED WITH COOLING WHICH NECESSARILY FOLLOWS. HE COMPARES DIFFERENT COMBINATIONS OF BLANCHING METHODS (WATER, RECYCLED WATER, VAPOUR) WITH COOLING METHODS (WATER, DRY AIR, AIR WITH WATER SPRAYING), FROM THE POINT OF VIEW OF FINAL PRODUCT QUALITY AND OVERALL COST. J.R.

Details

  • Original title: PROGRES RECENTS DANS L'INDUSTRIE DE LA SURGELATION DES LEGUMES. BLANCHIMENT-REFROIDISSEMENT DES LEGUMES DESTINES A LA SURGELATION.
  • Record ID : 1991-0215
  • Languages: French
  • Source: Rev. gén. Froid - vol. 80 - n. 1
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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