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THERMAL REQUIREMENTS FOR BLANCHING OF FRUIT AND VEGETABLES TO BE FROZEN.

LES EXIGENCES THERMIQUES DES FRUITS ET LEGUMES DESTINES A LA CONGELATION LORS DE L'OPERATION DE BLANCHIMENT.

Author(s) : ADAMS J. B.

Type of article: Article

Summary

AFTER GENERAL CONSIDERATIONS ON THE BLANCHING OF FRUIT AND VEGETABLES PRIOR TO FREEZING, THE TESTS FOR CONTROLLING ITS ANTI-ENZYMIC EFFECT ARE REPORTED. FOR FRUIT, THIS CONTROL CAN BE DONE BY MEASURING THEIR RESIDUAL POLYPHENOL OXIDASE ACTIVITY, CATECHOL BEING SELECTED AS OXIDATION REAGENT. FOR VEGETABLES, PEROXIDASE ACTIVITY IS MORE GENERALLY CONTROLLED ; PEROXIDASE IS PECULIARLY THERMOSTABLE IN MOST OF THEM, SO THAT WHEN IT IS COMPLETELY INACTIVATED, ONE IS SURE THAT ALL OTHERS ARE TOO. SEVERAL EXAMPLES OF SUCH A CONTROL ARE GIVEN FOR PEAS, GREEN BEANS AND BRUSSELS SPROUTS. THE AUTHOR DISCUSSES THE POSSIBILITY OF OMITTING BLANCHING (WHICH IS THE CASE FOR SOME VEGETABLES, SUCH AS PEPPERS, CUCUMBERS, LEEKS, TURNIP) AND ALSO THE VALIDITY OF THE CONTROL TESTS USED, STRESSING THE REQUIREMENT FOR FURTHERING INVESTIGATIONS IN THIS DOMAIN. G.G.

Details

  • Original title: LES EXIGENCES THERMIQUES DES FRUITS ET LEGUMES DESTINES A LA CONGELATION LORS DE L'OPERATION DE BLANCHIMENT.
  • Record ID : 1983-2179
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 1
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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