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SOME CHEMICAL AND SENSORY PROPERTIES OF GREEN PEAS AND FRENCH BEANS FROZEN WITHOUT BLANCHING AND STORED IN A FROZEN STATE.

Author(s) : KOSMALA Z., URBANIAK M. A., RYDZ G. A.

Summary

THE AUTHORS STUDIED THE POSSIBLE FREEZING OF PEAS AND BEANS WITHOUT BLANCHING. THEY CONFIRMED THE PRECEDING RESULTS SHOWING THAT CHEMICAL REACTIONS AND ORGANOLEPTIC CHANGES ARE MORE SIGNIFICANT IN UNBLANCHED VEGETABLES. THEY PROVED THAT THE QUALITY OF UNBLANCHED GREEN BEANS STORED AT 253 K (-20 DEG C) IS NOT CHANGED TILL THREE MONTHS AND THAT OF PEAS TILL 6 MONTHS.

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Details

  • Original title: SOME CHEMICAL AND SENSORY PROPERTIES OF GREEN PEAS AND FRENCH BEANS FROZEN WITHOUT BLANCHING AND STORED IN A FROZEN STATE.
  • Record ID : 1985-2441
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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