Share
Freezing of peas (in English)
P. R. Davara
(Author)
·
V. P. Sangani
(Author)
·
A. N. Dalsaniya
(Author)
·
Scholars' Press
· Paperback
Freezing of peas (in English) - Dalsaniya, A. N. ; Sangani, V. P. ; Davara, P. R.
$ 54.47
$ 64.69
You save: $ 10.22
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Monday, June 17 and
Tuesday, June 18.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Freezing of peas (in English)"
Green peas are commonly available in their frozen form due to their short growing season. Blanching is a thermal process designed to inactivate the enzymes responsible for generating the off-flavours and off-odours. Fresh green peas were blanched for various temperatures (70, 80, 90 and 100 C) and time (1, 2 and 3 min) in 4% maltose solution and stored in a plastic zip-lock bag (50 micron) at -18 C for 6 months of storage. At 45 days intervals, peas were analyzed for physical, biochemical and sensory parameters. Treatment 80 ˚C temperature and 2 min blanched in 4% maltose solution were observed to be best treatment amongst all treatments considering firmness, ascorbic acid, chlorophyll and sensory characteristics of green peas at the end of storage period. The minimum changes of firmness (465.75 to 416.60 g), ascorbic acid (31.49 to 29.92 mg/100g), chlorophyll (1.20 to 1.11 mg/g) and sensory score (7.60 to 6.45) was observed at 80 C temperature and 2 min blanched in 4% maltose solution.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.
