The pre-treatment of fruits and vegetables.

Author(s) : TORREGGIANI D., LUCAS T., RAOULT WACK A. L.

Type of excerpt: Book chapter

Summary

Fruit and vegetables are very sensitive to freezing damage. To prevent this damage, several treatments are described and studied: washing, blanching, dehydration, immersion chilling and freezing using various solutions (salt, ethanol, sugar). The emphasis of this article is on these techniques.

Details

Original title: The pre-treatment of fruits and vegetables.
Record ID : 2001-1931
Languages: English
Source: Managing frozen foods.
Publication date: 2000
Document available for consultation in the library of the IIR headquarters only.

Links

See other book excerpts from the same source (11)
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Indexing

Themes: Fruit;
Vegetables
Keywords: Quick freezing; Vegetable; Fruit

Les surgelés.
- Author(s) : BITON M.
- Date : 1999
- Languages : French
View record
La transformation de la pomme de terre pour l'a...
- Author(s) : GRAVOUEILLE J. M., POUPARD-CARON F.
- Date : 1999
- Languages : French
View record
Fruit and vegetables: the quality of raw materi...
- Author(s) : MAESTRELLI A.
- Date : 2000
- Languages : English
View record
Microbial enzymes associated with fresh-cut pro...
- Author(s) : CHEN J.
- Date : 2002
- Languages : English
View record
Fresh-cut produce: tracks and trends.
- Author(s) : GARRETT E. H.
- Date : 2002
- Languages : English
View record