Production of firmer-textured canned and frozen tropical fruit and vegetables

Seow C.C., . and Tan S.C., . and Lim S.J., . (1990) Production of firmer-textured canned and frozen tropical fruit and vegetables. [Proceedings Paper]

Low temperature-longtime LTLT blanching as opposed to conventional high temperature-short time HTST blanching was applied to produce firmer-textured canned guava papaya celery okra and winged beans and frozen carrots celery and green beans. The optimum temperature for LTLT-blanching was found to vary with the type of material ranging from as low as 50 degrees C for the fruits to as high as 70 C for bittergourd. Addition of calcium to the blanch water in LTLT blanching produced significantly firmer frozen carrots and green beans but had no significant effect on the firmness of frozen celery. Drip loss was consistently lower for LTLT-blanched materials subjected to repeated freezing and thawing as compared with HTST-blanched samples. However statistical analysis showed no significant differences in drip loss between blanching treatments.

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Abstract

Low temperature-longtime LTLT blanching as opposed to conventional high temperature-short time HTST blanching was applied to produce firmer-textured canned guava papaya celery okra and winged beans and frozen carrots celery and green beans. The optimum temperature for LTLT-blanching was found to vary with the type of material ranging from as low as 50 degrees C for the fruits to as high as 70 C for bittergourd. Addition of calcium to the blanch water in LTLT blanching produced significantly firmer frozen carrots and green beans but had no significant effect on the firmness of frozen celery. Drip loss was consistently lower for LTLT-blanched materials subjected to repeated freezing and thawing as compared with HTST-blanched samples. However statistical analysis showed no significant differences in drip loss between blanching treatments.

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Item Type:	Proceedings Paper
Additional Information:	7 graphs; 1 table; 7 ref. Summary En
AGROVOC Term:	FRUTAS TROPICALES
AGROVOC Term:	HORTALIZAS
AGROVOC Term:	PRODUCTOS CONGELADOS/ BLANQUEO
AGROVOC Term:	ENVASADO
AGROVOC Term:	CONGELACION
AGROVOC Term:	DESCONGELACION
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:26
URI:	http://webagris.upm.edu.my/id/eprint/14725

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