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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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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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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Carrot; Blanching; Vitamin; Texture; Organoleptic property; Freezing
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QUALITY OF QUICK-FROZEN CARROTS AS AFFECTED BY ...
- Author(s) : ZACKEL E., BALLA G.
- Date : 1985
- Languages : Hungarian
- Source: Hütöipar - vol. 31 - n. 1
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COMPARISON OF QUALITY CHANGES IN BLANCHED AND U...
- Author(s) : MUFTUGIL N., YIGIT V.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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CHANGES IN THE TEXTURE OF FROZEN CARROTS.
- Author(s) : ROUWEN F. M., BIELIG H. J., EMSCHERMANN B.
- Date : 1982
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 67 - n. 1
View record
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PEROXIDASE, CATALASE AND PALMITOYL-ZCA HYDROLAS...
- Author(s) : BAARDSETH P., SLINDE E.
- Date : 1983
- Languages : English
- Source: J. Sci. Food Agric. - vol. 34 - n. 11
View record
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INFLUENCE OF FREEZING PROCESS ON THE TEXTURE OF...
- Author(s) : CANET W., ESPINOSA J.
- Date : 1983
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 23 - n. 4
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