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Intervention of Ozone Treatment as a Pre-Treatment for Quality Improvement in Frozen Peas (Pisum Sativum L).

Paramvir Singh, Dhindsa (2015) Intervention of Ozone Treatment as a Pre-Treatment for Quality Improvement in Frozen Peas (Pisum Sativum L). [Student Project Report] (Submitted)

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Abstract

Fruits and vegetables are frozen for preservation .Before freezing of vegetables blanching is applied as a pre-treatment. However, the application of blanching is limited by the alteration of sensory characteristics and loss of nutrients caused by this process.To overcome these limitations, non- thermal technologies are being sought after.

Item Type: Student Project Report
Uncontrolled Keywords: Sensory profile, frozen peas, Ozone treatment, pretreatment
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Oct 2017 09:30
Last Modified: 25 Oct 2017 09:30
URI: http://ir.cftri.com/id/eprint/13067

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