| Studies on the quality of some foods Contributor(s): Abdelatif, Somia (Author) |
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ISBN: 3639300262 ISBN-13: 9783639300260 Publisher: VDM Verlag OUR PRICE: $50.27 Product Type: Paperback Published: April 2011 |
| Additional Information |
| BISAC Categories: - Juvenile Nonfiction | Cooking & Food |
| Physical Information: 0.27" H x 6" W x 9" (0.39 lbs) 112 pages |
| Descriptions, Reviews, Etc. |
| Publisher 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. |