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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. 2. TECHNOLOGICAL ASPECTS.

Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.

Summary

THE AUTHORS REPORT THE RESULTS OF A SERIES OF TESTS ON THE BLANCHING OF CAULIFLOWER, BROCCOLI, TURNIP TOPS, CARROTS, GREEN BEANS AND ASPARAGUS, FOR DETERMINING THE PARAMETERS OF OPTIMAL TREATMENT. TO MAINTAIN HIGH ORGANOLEPTIC PROPERTIES IT IS NOT ALWAYS NECESSARY TO REACH COMPLETE INACTIVATION OF PEROXIDASE AND LIPOXYGENASE. FOR TURNIP TOPS, CARROTS AND GREEN BEANS, SATISFACTORY RESULTS WERE OBSERVED AFTER 12 MONTHS AT 253 K (-20 DEG C), WITH THERMAL TREATMENTS MAINTAINING A LOW RESIDUAL ACTIVITY OF LIPOXYGENASE. ESPECIALLY FOR GREEN BEANS, THERMAL SHOCK, 373 K (100 DEG C), 10 SEC, WAS SUFFICIENT FOR STABILIZING ENZYMIC ACTIVITY.

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Pages: 455-460

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Details

  • Original title: RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. 2. TECHNOLOGICAL ASPECTS.
  • Record ID : 1988-1906
  • 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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