Blanching conditions and some physical properties of yellow French bean for freezing
2006
Domin, M. | Kluza, F.,Akademia Rolnicza, Lublin (Poland). Katedra Chlodnictwa i Energetyki Przemyslu Spozywczego
The pretreatment of French bean and the following its freezing was studied to obtain the material suitable for its long term freezing storage. The investigated object was made by dwarf yellow pod varieties (Laura, Tara) and yellow stake Atlas (Mamut type) one. The studied material was blanched in the water solutions at 60, 80 and 100 deg C with 1, 2 or 5 percent NaCl and CaCl2 at 1, 2 percent respectively. The blanching time was 30, 60 and 120 s. The samples were air frozen at -35 deg C, the frozen material placed into the air-tight polyethylene bags and stored for 6 months at -30 deg C. The stored samples were assessed organoleptically every 14th days. The longer blanching time at 100 deg C, the proportionally greater drip loss was recorded, in the extreme case up to 18 percent of sample weight before freezing. Application of NaCl and CaCl2 affected changes of the cryoscopic point values. The not blanched samples underwent more intensive structure lignification
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