University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 3 (1) 2004 pp. 39–48

Krzysztof Kornarzyński

The estimation of blanching and vacuum freezing processes of vegetable material based on of kinetics absorption of water

Abstract: This paper presents the estimation of blanching and vacuum freezing processes of vegetable material, originating from parsley, based on measurements of kinetics of water absorption with weighting-displacement method. The investigations was passed on blanching and both blanching and vacuum freezing samples. Blanching process was conducted using hot water at temperature 95°C during 30 s, 3 min i.e. 15 min. Vacuum – chamber with vegetable material contain, evacuated by means vacuum pumps to vacuum freezing was used. During vacuum freezing process change of mass and temperatures of investigated material was registered. The results of measurements shows that blanching time has essential influence on kinetics of water absorption by investigated vegetable material.
pub/3_1_39.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume3/issue1/3_1_39.pdf
Keywords: kinetic of water absorption, blanching, vacuum freezing
For citation:

MLA Kornarzyński, Krzysztof. "The estimation of blanching and vacuum freezing processes of vegetable material based on of kinetics absorption of water." Acta Sci.Pol. Tech. Agr. 3.1 (2004): 3.
APA (2004). . Acta Sci.Pol. Tech. Agr. 3 (1), 3
ISO 690 KORNARZYńSKI, Krzysztof. The estimation of blanching and vacuum freezing processes of vegetable material based on of kinetics absorption of water. Acta Sci.Pol. Tech. Agr., 2004, 3.1: 3.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom3/zeszyt1/abstrakt-39.html