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TIME-TEMPERATURE TOLERANCE OF FROZEN VEGETABLES: CARROTS.

TOLERANCE TEMPS-TEMPERATURE DES LEGUMES CONGELES : CAROTTES.

Author(s) : ESPINOSA J.

Summary

THE AUTHORS PRESENT THE RESULTS OF EXPERIMENTS ON THE EFFECTS OF BLANCHING, VACUUM-PACKING AND TEMPERATURE, ON THE QUALITY OF FROZEN CARROTS. THE STORAGE LIFE WITHOUT BLANCHING OF CARROTS, BOTH PACKED AT ATMOSPHERIC PRESSURE AND VACUUM-PACKED, IS OF THE ORDER OF TEN WEEKS, WITH ACCEPTABLE QUALITY ; FOR THE BLANCHED CARROTS, THE STORAGE LIFE IS EXTENDED TO 17 WEEKS. AFTER 306 DAYS, THE FOLLOWING LOTS SHOW A QUALITY HIGHER THAN THAT CONSIDERED TO BE ACCEPTABLE: NON-BLANCHED CARROTS, VACUUM PACKED AND STORED AT 261 K (-12 DEG C), CARROTS BOTH BLANCHED AND NON-BLANCHED, PACKED AT ATMOSPHERIC PRESSURE AND VACUUM-PACKED, AND STORED AT 255 AND 249 K (-18 AND -24DEG C).

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Pages: 561-567

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Details

  • Original title: TOLERANCE TEMPS-TEMPERATURE DES LEGUMES CONGELES : CAROTTES.
  • Record ID : 1985-2446
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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