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Thermal inactivation of peroxidase in relation to quality of frozen cauliflower (var. Indian Snowball).

Ramaswamy, H. S. and Ranganna, S. (1981) Thermal inactivation of peroxidase in relation to quality of frozen cauliflower (var. Indian Snowball). Canadian Institute of Food Science and Technology Journal, 14 (2). 139-143, 22 ref..

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Abstract

A blanching procedure is described for cauliflower (var. Indian Snowball) based on inactivation of the heat resistant enzyme, peroxidase. The thermal inactivation time (F) of the enzyme was 1.0 min at 96.3 degree C and the corresponding decimal reduction time (D) was 0.38 min with z values (temp. required to change F or D values by a factor of 10) of 13.6 and 13.3 degree C., resp., thus giving a 2.63 D process for adequate blanching. Based on the quality evaluation of frozen cauliflower stored up to 10 months at -18 degree C, a 1.5 D process was recommended for blanching prior to freezing. Blanching times for achieving 1.5 and 3.0 D processes were computed for cauliflower florets having different stem thickneses.

Item Type: Article
Uncontrolled Keywords: BLANCHING-; cauliflowers, blanching & peroxidases thermal inactivation in frozen; PEROXIDASES-; THERMAL-PROCESSES; VEGETABLES-SPECIFIC; FROZEN-FOODS
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Mar 2016 10:49
Last Modified: 30 Mar 2016 10:49
URI: http://ir.cftri.com/id/eprint/6326

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