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VEGETABLES AND FRUIT.

[In Japanese. / En japonais.]

Author(s) : YAMADA K.

Type of article: Article

Summary

ON DENATURATION OF CHEMICAL PROPERTIES DUE TO REFRIGERATION, THE INACTIVATION OF ENZYME PRIOR TO REFRIGERATION CAN MINIMIZE THE EXTENT OF SUCH DENATURATION CAUSED BY REFRIGERATION WITH FEW EXCEPTIONS OF SOY BEAN PROTEIN AND SEVERAL OTHERS. ON DENATURATION OF PHYSICAL PROPERTIES, THE DETERIORATION OF TEXTURES CAUSED BY REFRIGERATION IS MOST PROBLEMATIC. IMPORTANT PREFREEZING TREATMENTS FOR THE PREVENTION OF DENATURATION OF VEGETABLES/FRUIT DUE TO REFRIGERATION ARE THE BLANCHING OF VEGETABLES AND OXIDATION INHIBITING TREATMENT FOR FRUIT. AT THE DISTRIBUTION STAGE, IT IS IMPORTANT TO PRESERVE PRODUCTS AT LOW TEMPERATURE WITH MINIMAL TEMPERATURE VARIATIONS.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1989-0128
  • Languages: Japanese
  • Source: Refrigeration - vol. 63 - n. 723
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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