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Studies on the quality of some foods

 

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  • Product Description
 

The present investigation was carried out to study the effect of the different processing treatments (blanching, sulfuring, freezing preservation and dehydration processes) on the chemical composition, enzyme activities and microbiological activities of the some vegetables(green peas, green beans and okra) during processing and storage. Results indicated that blanching treatment before freezing caused higher inhabitation of enzymes activities and load microbial in different vegetables depend on temperatures and time blanching. On the other hand, storage green vegetables frozen (peas, beans and okra) at -18 0C for 12 months caused slightly decreased after storage in chlorophylls, ascorbic acid and carotene content. Treatment of blanching before freezing led to great inhabitation effect of enzyme and reduce of load microbial in green vegetables compared with un-blanched during freezing. Also, blanching treatment protect the color, flavor and texture of samples especially samples blanched at 90 0C /5 minutes than other temperatures. The data indicated that both blanching and dehydration (sun or oven) for 12 months led to reduction of chemical composition and sensory evaluation.

Product Specifications
SKU :COC99756
AuthorSomia Abdelatif
LanguageEnglish
BindingPaperback
Number of Pages112
Publishing Year2011-04-07T00:00:00.000
ISBN978-3639300260
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandNot defined
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00
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