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YIELDS AND SOLIDS LOSS IN WATER AND STEAM BLANCHING, WATER AND AIR COOLING, FREEZING, AND COOKING OF BROCCOLI SPEARS
Author(s) -
CARROAD PAUL A.,
SWARTZ JOHN B.,
BOMBEN JOHN L.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06565.x
Subject(s) - blanching , air blast , chemistry , food science , dehydration , yield (engineering) , pulp and paper industry , materials science , metallurgy , biochemistry , mining engineering , engineering
Blanching and cooling process alternatives were compared for overall product yield and solids content using broccoli spears. Blanching was in steam or water, the latter including fresh water and recycling water in a screw blancher system. Cooling was evaporative, with and without sprays, or by fluming. Product was frozen in an air blast freezer and cooked. Solids content and yields were measured after each operation. Results quantify the lower solids loss of steam blanching compared to fresh water blanching, but indicate that recycling blanching water may result in even lower losses than steam blanching.