Freezing Vegetables

Deitrich, William C.; Feinberg, Bernard; Olson, Robert L.; Roth, T. L.; Winter, Frank H.

doi:10.1007/978-94-011-7726-9_3

Cited by 9 publications

(3 citation statements)

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“…Increased leaching of total glucosinolates during water blanching was observed as the amount of glucosinolates present in the blanch water and steam distillate (Table 3). Total solids of vegetables are more readily leached during water blanching when compared to steam blanching (Dietrich et al 1977). Two of the three glucosinolates present in large concentrations in unblanched broccoli, with concomitant high losses post blanching, contain a methylsulphinyl side chain.…”

Section: Resultsmentioning

confidence: 99%

“…Vegetables blanched by steam utilized a pilot plant steam chamber with the steam temperature held at 99"C-l02"C. Each vegetable was blanched 5.5 min. Both water and steam blanching durations and temperatures were similar to a typical commercial operation (Dietrich et al 1977). Immediately after blanching, the vegetables were quenched in cold water for 3.5 min and freeze-dried (Virtis Co., Gardiner, NY).…”

Section: Methodsmentioning

confidence: 99%

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GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS

Goodrich

Anderson

Stoewsand

1989

J Food Processing Preservation

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Three major glucosinolates in broccoli, i.e., glucoiberin, glucoraphanin, and glucobrassicin were greatly reduced by both water and steam blanching. Water blanching produced the most significant glucosinolate loss. Blanched brussels sprouts did not exhibit this significant reduction of glucosinolates. This inhibition of glucosinolate loss probably is due to the physical configuration of brussels sprouts, i.e., a tight, compact vegetable that is more resistant to the leaching effects of blanching compared to the loose structure of broccoli. Thus, flavor and the numerous physiological changes and attributes associated with glucosinolates are retained to a much greater degree in blanched brussels sprouts than in blanched broccoli.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS

Goodrich

Anderson

Stoewsand

1989

J Food Processing Preservation

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“…Dual steam inlets are used as a direct source of live steam into the blanch water. Water blanching duration and temperatures were similar to a typical commercial operation (Dietrich et al 1977).…”

Section: Experimental Blanchingmentioning

confidence: 56%

Cyclohexylamine Residue in Vegetables Blanched With Primary Steam

Bache

Lisk

Stoewsand

1991

Journal of Food Safety

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The corrosion inhibitor, cyclohexylamine (CHA), is a common additive for steam generation systems. If primary steam directly contacts food during blanching, heating, or cooking operations the possibility exists that contamination of the food by CHA may result. In this study, snap beans and green peppers were blanched with steam containing CHA. A gas chromatographic method was developed and used to show the presence of appreciable residues of CHA remaining in the post‐blanched vegetables. The widespread replacement of primary steam generators with secondary systems for food blanching largely eliminates possible hazards to consumers. The known toxicologic properties of CHA are reviewed and the need for additional studies of possible food contamination or direct human exposure by other commonly used steam additives is emphasized.

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Peas, Sweet Corn, and Green Beans

Siddiq

Pascall

2010

Handbook of Vegetables and Vegetable Processing

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Freezing Vegetables

Cited by 9 publications

References 0 publications

GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS

GLUCOSINOLATE CHANGES IN BLANCHED BROCCOLI and BRUSSELS SPROUTS

Cyclohexylamine Residue in Vegetables Blanched With Primary Steam

Peas, Sweet Corn, and Green Beans

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