ICAR Research Data Repository for Knowledge Management
Effect of blanching and sulfite treatment on the quality of frozen cauliflower.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3842/
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| Title |
Effect of blanching and sulfite treatment on the quality of frozen cauliflower.
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| Creator |
Ramaswamy, H. S.
Ranganna, S. |
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| Subject |
23 Vegetables
08 Refrigeration and Freezing |
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| Description |
The influence of blanching time and post-blanching sulfite treatment on the sensory quality and texture of frozen caulijlower were assessed after storage at - 18°C for up to one year. The treated caulijlowerfiorets, sealed in polyethylene bags, were placed in waxed paperboard cartons and frozen in a contact plate freezer at -35°C. Samples blanched for 3 min and dipped in a solution containing 1000 ppm of SOz for 5 rnin gave a signijicantly (p |
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| Date |
1989
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3842/1/Journal%20of%20Food%20Quality%201%20I%20%281989%29%20443-452.pdf
Ramaswamy, H. S. and Ranganna, S. (1989) Effect of blanching and sulfite treatment on the quality of frozen cauliflower. Journal of Food Quality, 11 (6). pp. 443-452. |
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