Behaviour of green beans during the immersion chilling and freezing

International Journal of Food Science and Technology

Volumn 36, Issue 2, 2001, Pages 179-187

  Chourot, Jean Marc ^a   Lauwers, Jessy ^a   Massoji, Nina ^a   Lucas, Tiphaine ^a  

^a Irstea   (France)

Author keywords

Air blast freezing; Colour; Drip loss; Salt uptake; Sensory evaluation

Indexed keywords

EID: 0035530952     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.00448_36_2.x     Document Type: Article

References (10)

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2. Brown, M.S. (1977). Texture of frozen fruits and vegetables. Journal of Texture Studies, 7, 391-404.
3. Cipoletti, J.C., Robertson, G.H. & Farkas, D.F. (1977). Freezing of vegetables by direct contact with aqueous solutions of ethanol and sodium chloride. Journal of Food Science, 42. 911-916.
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8. Lucas, T. & Raoult-Wack, A.L. (1996). Immersion chilling and freezing: phase change and mass transfer in model food. Journal of Fond Science, 61, 127-131.
9. Robertson, G.H., Cipoletti, J.C., Farkas, D.F. et al. (1976). Methodology for direct contact freezing of vegetables in aqueous freezing media. Journal of Food Science. 41, 845-851.
10. Sauvageot, F. (1981). Techniques d'analyse sensorielle. In: Techniques D'analyse et de Controle Dans les Industries Agro-Alimentaires Tome 2 (edited by G. Linden). Pp. 342-345. Paris, France: Lavoisier.