[Study of effect of mixed method (microwave followed by boiling water) blanching on the texture and ascorbic acid content of frozen white asparagus]
1990
Canet, W. | Gil, M. | Alonso, J. | Urrialde, R. (Instituto del Frio, Madrid (Spain))
The effects of four different blanching methods - boiling water, steam, stepwise, and a mixed method microwave followed by boiling water on the texture and ascorbic acid content of frozen white asparagus were compared. The results showed that microwaving followed by boiling water yielded a more acceptable and uniform product texture, shortening blanching time and reducing ascorbic acid losses. Slow rates are the best method to thaw precoocked frozen asparagus
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