𝔖 Bobbio Scriptorium
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OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS

✍ Scribed by U.S. SHIVHARE; M. GUPTA; S. BASU; G.S.V. RAGHAVAN

Book ID
111339216
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
268 KB
Volume
32
Category
Article
ISSN
0145-8876

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Blanching and freezing e †ects are focused on the microscopic structure, whether the softening of frozen vegetables (carrots) is related to changes in pectic substances or to Ðrmness. Under light and electron microscopy, in the frozen raw samples, some cells were disrupted, producing cavities. The c