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Document IIF

Influence des conditions de congélation sur certaines caractéristiques de brocoli.

Effect of freezing conditions on some properties of italian broccoli.

Auteurs : KLUZA F., DOMIN M.

Résumé

The experimental material was comminuted to single roses of 9 g weight and blanched at temperature 60-98 °C in aqueous solution of NaCl, CaCl2, citric acid, then cooled by ice water with additive of NaCl, CaCl2 and vitamin C. The material was frozen in glycol at temperature from -20 to -45 °C, in air from -10 to -80 °C and in liquid nitrogen at -196 °C loose and vacuum packed to obtain the freezing curves. Thawing in air was carried out at temperature at 17-20 °C and in water (vacuum packed samples) at 20-30 °C. It was found that freezing in the liquid warrants best maintenance of structure and colour, whereas vacuum package reduces material loss.

Documents disponibles

Format PDF

Pages : 2000-4

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effect of freezing conditions on some properties of italian broccoli.
  • Identifiant de la fiche : 2002-2478
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 938-944; fig.; phot.; tabl.; 10 ref.

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