SIGNIFICANCE OF BLANCHING IMPACT ON THE PRODUCTION PROCESS OF HALF-FINISHED FROZEN VEGETABLE PRODUCTS
Evija Berzina, Sigita Boca, Imants A. Skrupskis,Anita Blija, Aivars Aboltins
Strony: 267-272
Opublikowano: 1 Jan 2010
Wyświetlenia: 119
Streszczenie: Freezing as an advanced preservation method is analyzed. Focus is on significance of pre-treatment, blanching is evaluated. Different kinds of blanching are analyzed – water and vapour, quality loss is determined, blanching with the least losses is analyzed. The best way is obtained for maintenance of vegetable sensoric properties.
Słowa kluczowe: blanching, water, vapour, vegetables
Cytowanie artykułu: Evija Berzina, Sigita Boca, Imants A. Skrupskis,Anita Blija, Aivars Aboltins. SIGNIFICANCE OF BLANCHING IMPACT ON THE PRODUCTION PROCESS OF HALF-FINISHED FROZEN VEGETABLE PRODUCTS. Journal of International Scientific Publications: Materials, Methods & Technologies 4, 267-272 (2010). https://www.scientific-publications.net/en/article/1003380/
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