OSMOTIC CONCENTRATION OF GREEN BEANS PRIOR TO FREEZING

被引：77

作者：

BISWAL, RN ^{[1
]}

BOZORGMEHR, K ^{[1
]}

TOMPKINS, FD ^{[1
]}

LIU, X ^{[1
]}

机构：

[1] UNIV TENNESSEE,DEPT AGR ENGN,KNOXVILLE,TN 37901

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb14628.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Osmotic dehydration as an intermediate step in freezing of vegetable tissue was studied. Green beans c.v. Bush Blue Lake-47 were osmotically concentrated in NaCl-water solutions at three concentrations (5, 10, and 17% NaCl by weight) and three temperatures (8, 20, and 40-degrees-C). Movement of salt and water was modeled for water loss from and salt uptake by the product. Green beans contacted with 10% NaCl-water solution at 20-degrees-C for 30 min were processed further by freezing in an air blast freezer. Evaluation of color, hardness, texture, taste and overall acceptability indicated the product was organoleptically acceptable.

引用

页码：1008 / 1012

页数：5

共 29 条

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