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The influence of the freezing process on the texture of white asparagus. The effect of blanching and thawing rate.

[In Spanish. / En espagnol.]

Author(s) : SANCHEZ M. T., HERMIDA J. R., CANO G., TORRALBO F.

Type of article: Article

Summary

A study of the variation in the texture at the tip, in the middle and the lower part of the asparagus spear, as a result of the method of blanching (continuous immersion in 90 deg C water), the rate of freezing (slow or quick) and the storage time (0, 2, 6, 12 months) at -20 deg C. Asparagus blanched by continuous immersion and frozen in forced air are firmer and have a better texture.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1995-0964
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 31 - n. 251
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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