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Frozen Vegetable Quality as Influenced by High Temperature Short Time (HTST) Steam Blanching
Author(s) -
DRAKE S. R.,
CARMICHAEL D. M.
Publication year - 1986
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.1365-2621.1986.tb13131.x
Subject(s) - blanching , high pressure , food science , environmental science , chemistry , engineering physics , engineering
Quality differences in processed vegetables can be controlled with high pressure steam blanching (HTST). In addition, HTST blanching required significantly less energy to blanch vegetables than water blanching. HTST‐blanched vegetables displayed quality parameters distinctly different than water‐blanched vegetables. Differences in quality parameters were highly dependent upon the vegetable being blanched and the pressure and time of the HTST blanch. The quality of vegetables were similar between water and HTST blanching treatments, but by controlling the pressure and time of the HTST blanch, quality characteristics could be changed to meet individual requirements. High quality frozen vegetables can be produced with HTST steam blanching but quality is dependent upon the particular vegetable and pressure and time of the HTST steam blanch.