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UNBLANCHED FROZEN STRING BEANS: TEMPERATURE AND TIME OF STORAGE DEPENDENCE OF THEIR QUALITY.

HARICOTS MANGE-TOUT CONGELES SANS BLANCHIMENT PREALABLE. RELATION ENTRE LA QUALITE ET LES FACTEURS TEMPERATURE ET DUREE D'ENTREPOSAGE.

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

Type of article: Book chapter

Summary

QUALITY EVOLUTION OF UNBLANCHED FROZEN CUT FRENCH BEANS WAS STUDIED IN RELATION WITH TEMPERATURE AND DURATION OF STORAGE. DECREASE OF CHLOROPHYLLS OF RAW BEANS AS WELL AS OF COLOR AND FLAVOR OF COOKED BEANS FOLLOWED FIRST ORDER KINETICS WHICH CONSTANT INCREASED EXPONENTIALLY WITH TEMPERATURE. Q10 WERE FOUND TO BE EQUAL TO 4.5, 3.9 AND 3.0 RESPECTIVELY. A SIGNIFICANT DECREASE OF COLOR APPEARED ONLY WHEN 20-23% CHLOROPHYLLS WERE LOST. FIRST PERCEPTIBLE COLOR OR FLAVOR DIFFERENCE WERE FOUND TO BE EQUAL AT 180 DAYS AT 248 K (-25 DEG C) AND 42 AND 76 DAYS, RESPECTIVELY, AT 258 AND 253 K (-15 AND -20 DEG C).

Details

  • Original title: HARICOTS MANGE-TOUT CONGELES SANS BLANCHIMENT PREALABLE. RELATION ENTRE LA QUALITE ET LES FACTEURS TEMPERATURE ET DUREE D'ENTREPOSAGE.
  • Record ID : 1985-1104
  • Languages: French
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 729-734; 5 fig.; 10 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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