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REPORT ON BLANCHING EXPERIMENTS CARRIED OUT ON PRODUCTS FOR FREEZING. WATER BLANCHING, VAPOUR BLANCHING AND VAPOUR BLANCHING UNDER HIGH TEMPERATURE AND PRESSURE.

COMPTE RENDU D'EXPERIMENTATION SUR LE BLANCHIMENT DE PRODUITS DESTINES A LA SURGELATION. BLANCHIMENT A L'EAU, A LA VAPEUR, A LA VAPEUR SOUS PRESSION HAUTE TEMPERATURE.

Author(s) : DESCAMPS P.

Type of article: Periodical article

Summary

THIS REPORT DETAILS SOME BIBLIOGRAPHIC REFERENCES ; THE RESULTS OF A PREVIOUS STUDY FOR PERFECTING BLANCHING SCHEDULES ; A STUDY OF THE EFFECT OF BLANCHING METHODS ON THE STORAGE OF FROZEN PRODUCTS AT 255 K (-18 DEG C), USING TRADITIONAL QUALITY CONTROL METHODS (VITAMIN C CONTENTS, CHLOROPHYLL, AND ORGANOLEPTIC TESTS) ; REVIEW OF METHODS FOR INVESTIGATING RESIDUAL ENZYMIC ACTIVITY. PEAS, GREEN BEANS, KIDNEY BEANS AND SPINACH ARE ALSO CONSIDERED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-242407.

Details

Original title: COMPTE RENDU D'EXPERIMENTATION SUR LE BLANCHIMENT DE PRODUITS DESTINES A LA SURGELATION. BLANCHIMENT A L'EAU, A LA VAPEUR, A LA VAPEUR SOUS PRESSION HAUTE TEMPERATURE.
Record ID : 1990-0169
Languages: French
Source: Inf. tech. CTCPA - n. 57
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Vitamin C; Measurement; Blanching; Bean; Organoleptic property; Pea; Vegetable; French bean; Spinach; Freezing; Chlorophyll