Effect of technological processes on the content of nitrates in vegetables
1984
Michalik, H. (Instytut Warzywnictwa, Skierniewice (Poland))
The effect of technological processes on the content of nitrates in spinach and carrot was investigated. Scalding of spinach during 2 minutes and at the temperature of 96 degrees C in water and vapour resulted in a decrease of the content of nitrates in spinach by 54-86% and that of carrot during 16 minutes - in a decrease of these compounds by 15.5-30.5%. In both frozen vegetables after the 2- and 6-month storage at the temperature of -20 degrees C the content of nitrates did not change as compared with their level after scalding. In preserved spinach after the 15-month storage the content of nitrates decreased, but at the same time the content of nitrites increased. In preserved carrot the pick contained more nitrates than solid parts
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