Share

STORAGE VARIATIONS IN THE VITAMIN C CONTENT OF BRUSSELS SPROUTS (BRASSICA OLERACEA), FROZEN BY LIQUEFIED GASES.

VARIATIONS AU COURS DU STOCKAGE DE LA TENEUR EN VITAMINE C DANS LES CHOUX DE BRUXELLES (BRASSICA OLERACEA) CONGELES PAR LES GAZ LIQUEFIES.

Author(s) : NIEDZIELSKI Z., MOKROSINSKA K.

Type of article: Article

Summary

THE PURPOSE OF THE INVESTIGATIONS WAS TO ESTIMATE THE EFFECT OF FREEZING BY LIQUEFIED CARBON DIOXIDE AND NITROGENON THE VITAMIN C CONTENT OF BRUSSELS SPROUTS AT 253 K (-20 DEG C). MEASUREMENTS OF THE PH AND AN ESTIMATION OF ORGANOLEPTIC PROPERTIES WERE MADE. THE TESTS WERE CARRIED OUT ON LANCELOT AND VALIANT VARIETIES. THE BLANCHING PROCESS CAUSESAN INCREASE IN THE VITAMIN C CONTENT, FREEZING RESULTS IN LOSSES OF THIS VITAMIN, DIFFERING WITH THE PROCEDURE USED. THE BEST PROCEDURE IS FREEZING WITH LIQUID CARBON DIOXIDE. THE SAMPLES FROZEN WITH THIS PROCEDURE, COMPARED TO TWO OTHERPROCEDURES, CONTAINED, AFTER 58 WEEK STORAGE, 12% ASCORBIC ACID (AA) AND 8.1% ASCORBIC + DEHYDROASCORBIC ACID (TAA) MORE IN THE CASOHE VALIANT VARIETY AND 7% AA AND 5.5% TAA MORE FOR THE LANCELOT VARIETY. THE SOLE ADVANTAGE OFFREEZING BY LIQUID NITROGEN IS AN ACCELERATION IN THE FREEZING PROCESS.

Details

  • Original title: VARIATIONS AU COURS DU STOCKAGE DE LA TENEUR EN VITAMINE C DANS LES CHOUX DE BRUXELLES (BRASSICA OLERACEA) CONGELES PAR LES GAZ LIQUEFIES.
  • Record ID : 1989-0147
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 105 - n. 1-2
  • Publication date: 1988/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing