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Texture assessment of frozen sweet pepper based on the results of cutting tests and drip loss estimation.

Ocena tekstury zamrazanej papryki slodkiej wynikajaca z wartosciowania testów ciecia i wycieku rozmrazalniczego.

Author(s) : WOLAK S., KLUZA F.

Type of article: Article

Summary

The fully matured fruits of sweet pepper cv. Puma and King Arthur were blanched in a water bath at a temperature of 95 °C for 1 minute and then frozen at three different rates: 0.7, 1.8 and 8.5 (cm/h). Texture was evaluated on the basis of cutting tests using a Zwick Z020 universal testing machine. The drip loss was evaluated. It was shown that the product of best structural quality was obtained after thawing unblanched pepper tissue frozen with the highest freezing rate.

Details

  • Original title: Ocena tekstury zamrazanej papryki slodkiej wynikajaca z wartosciowania testów ciecia i wycieku rozmrazalniczego.
  • Record ID : 2003-0857
  • Languages: Polish
  • Source: Chlodnictwo - vol. 37 - n. 1
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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