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TWO NEW SPECIFIC FREEZING PROCESSES FOR CLING-STONE PEACHES AND SNAP BEANS TO BE PROCESSED.

DEUX NOUVELLES METHODES SPECIFIQUES DE CONGELATION DE PECHES PAVIE ET DE HARICOTS VERTS MANGE-TOUT DESTINES A LA TRANSFORMATION.

Author(s) : PHILIPPON J., ROUET-MAYER M. A.

Type of article: Article

Summary

THE AUTHORS SUGGEST POSSIBLE SIMPLIFICATIONS IN THE GROWING SYSTEM OF TWO PLANT PRODUCTS FROZEN FOR SUBSEQUENT CANNING. FOR SNAP BEANS, THE TESTS WERE CARRIED OUT ON THE DETERMINATION OF TEMPERATURES AND THE MAXIMUM STORAGE TIME AVOIDING BLANCHING PRIOR TO FREEZING. FOR CLINGSTONE PEACHES IT IS NECESSARY TO DEFINE HOW IT IS POSSIBLE TO FREEZE WHOLE UNPEELED FRUIT WITH STONES IMMEDIATELY AFTER HARVESTING IN ORDER TO DELAY PROCESSING UP TO THE SUBSEQUENT STAGE OF CANNING AND TO STUDY AT THE LABORATORY AND IN A PILOT PLANT THE EFFECT OF THE DIFFERENT STAGES OF THE PROCESS (MAINLY THAWING) ON THEQUALITY OF THE STABILIZED RAW MATERIAL AND ON THAT OF THE FINISHED PROCESSED PRODUCT (FRUIT IN SYRUP). J.R.

Details

  • Original title: DEUX NOUVELLES METHODES SPECIFIQUES DE CONGELATION DE PECHES PAVIE ET DE HARICOTS VERTS MANGE-TOUT DESTINES A LA TRANSFORMATION.
  • Record ID : 1986-0212
  • Languages: French
  • Source: Rev. gén. Froid - vol. 75 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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