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Behaviour of green beans during the immersion chilling and freezing
Author(s) -
Chourot JeanMarc,
Lauwers Jessy,
Massoji Nina,
Lucas Tiphaine
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2001.00448_36_2.x
Subject(s) - brine , air blast , food science , immersion (mathematics) , chemistry , horticulture , mathematics , biology , geology , mining engineering , organic chemistry , pure mathematics
Summary This paper focuses on the comparison of the behaviour of green beans during immersion freezing (IF) in brine at ‐17.5 °C, and conventional air‐blast freezing (‐30 °C, 3m s –1 ). The criteria used to evaluate the influence of the process were the thermal behaviour, the salt uptake and sensory evaluation. The main results were that the IF‐treated beans were frozen up to four times faster than for air‐blast freezing, the overall salt uptake was < 0.56% and sensory panellists preferred IF beans because of their texture.