Citation
Seow C.C., . and Tan S.C., . and Lim S.J., . (1991) Production of firmer-textured canned and frozen tropical fruit and vegetables. [Proceedings Paper]
Abstract
Low temperature - long time 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 centrigrades for the fruits to as high as 70 degrees Centigrade 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 in drip loss between blanching treatments
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Abstract
Low temperature - long time 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 centrigrades for the fruits to as high as 70 degrees Centigrade 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 in drip loss between blanching treatments
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 1 table 7 fig.; 7 ref.; Summary En |
| AGROVOC Term: | FRUTAS EN CONSERVA |
| AGROVOC Term: | HORTALIZAS EN CONSERVA |
| AGROVOC Term: | BLANQUEO/ DUREZA |
| AGROVOC Term: | TEXTURA |
| AGROVOC Term: | GUAYABA |
| AGROVOC Term: | CARICA PAPAYA |
| AGROVOC Term: | ZANAHORIA |
| AGROVOC Term: | APIO |
| AGROVOC Term: | OCRA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/15006 |
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