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STEPWISE BLANCHING AND ITS IMPORTANCE IN FREEZING OF VEGETABLES.

Author(s) : PALA M.

Summary

STEPWISE BLANCHING IS USED IN ORDER TO IMPROVE THE TEXTURE OF FROZEN VEGETABLES AFTER COOKING. LOW TEMPERATURE BLANCHING WAS APPLIED AT 338, 343, 348 AND 353 K (65, 70, 75 AND 80 DEG C) FOR 2, 10 AND 15 MIN FOR CARROTS. FROM THE STATISTICAL INTERPRETATION OF RESULTS IT APPEARS THAT STEPWISE BLANCHING FOR A LONG TIME (343 K, 15 MIN) IMPROVES THE TEXTURE OF THE PRODUCT, BUT CAUSES SIGNIFICANT LOSSES OF VITAMINS AND OTHER CHEMICAL COMPONENTS.

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Pages: 631-638

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Details

  • Original title: STEPWISE BLANCHING AND ITS IMPORTANCE IN FREEZING OF VEGETABLES.
  • Record ID : 1985-2448
  • 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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