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INFLUENCE of BLANCHING TREATMENTS ON the TEXTURE and COLOR of SOME PROCESSED VEGETABLES and FRUITS
Author(s) -
LIN ZHIMIN,
SCHYVENS EUGENE
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00306.x
Subject(s) - blanching , food science , texture (cosmology) , chemistry , mung bean , mathematics , legume , horticulture , botany , biology , computer science , artificial intelligence , image (mathematics)
Fifteen selected vegetables and fruits were processed by conventional procedures with modified blanching conditions. the texture of blanched and processed samples was determined. Low‐Temperature‐Long‐Time (LTLT) blanching considerably increased the final firmness of sterilized carrot, endive and green bean samples, as well as pasteurized cherry samples. After screening experiments, green bean and endive were chosen for further research. Analysis of variance revealed that LTLT blanching treatments in a blanching solution containing calcium and zinc cation significantly affected the texture and color of processed green bean and endive. the blanching treatments were optimized to improve the texture and color of sterilized green bean and endive.