Share

THE EFFECT OF BLANCHING AND FREEZING RATE ON THE TEXTURE OF POTATOES, CARROTS AND PEAS, MEASURED BY MECHANICAL TESTS.

Author(s) : CANET W., ESPINOSA J.

Type of article: Book chapter

Summary

CONVENTIONAL BLANCHING AND SLOW FREEZING RATES RESULT IN IRREVERSIBLE LOSSES IN THE RHEOLOGICAL CHARACTERISTICS OF THE STRUCTURE. INCREASING THE FREEZING RATE AND STEP-WISE BLANCHING, TREATMENT AT LOW TEMPERATURE FOR A LONG TIME, FOLLOWED BY COOLING AND THEN CONVENTIONAL BLANCHING, IMPROVE THE RHEOLOGICAL BEHAVIOUR AND FINAL TEXTURE OF THE PRODUCTS. THIS BENEFICIAL EFFECT OF RAPID FREEZING AND THE STRUCTURAL ALTERATIONS CAUSED BY STEPWISE BLANCHING ARE DETECTABLE BY THE TECHNIQUES USED EVEN AFTER COOKING.

Details

  • Original title: THE EFFECT OF BLANCHING AND FREEZING RATE ON THE TEXTURE OF POTATOES, CARROTS AND PEAS, MEASURED BY MECHANICAL TESTS.
  • Record ID : 1985-1527
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 678-683; 3 tabl.; 8 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing