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THE PHYSIOLOGICAL AND MECHANICAL PROPERTIES OF SWEET CORN ARE LINKED TO THE RIPENING AND THE QUALITY OF THE FROZEN PRODUCT. IT WAS ESTABLISHED THAT AMONGST THE DIFFERENT MECHANICAL PROPERTIES THE CHANGE IN VISCOSITY MEASURED AT D = 48.6/SEC MAKES IT POSSIBLE TO DETERMINE THE TENDERNESS OF RAW SWEET CORN AND THE QUALITY OF THE PROCESSED PRODUCT. COOKING AND FREEZING INCREASE VISCOSITY AND THE CONSISTENCY COEFFICIENT.
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Pages: 1982-4
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Details
- Original title: THE INFLUENCE OF RIPENING ON THE MECHANICAL PROPERTIES AND QUALITY OF FRESH AND FROZEN SWEET CORN PRODUCTS.
- Record ID : 1984-1033
- Languages: English
- Publication date: 1982/05/26
- Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
1982-4; 185-189; 2 fig.; 1 tabl.; 2 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Seeds and plants - Keywords: Viscosity; Maturity; Organoleptic property; Corn; Freezing
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