TY  - JOUR
  - Carbonell, S,Oliveira, JC,Kelly, AL
  - 2006
  - June
  - International Journal of Food Science and Technology
  - Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze-thaw cycle
  - Validated
  - ()
  - blanching calcium chloride cryogenic freezing high pressure shift freezing microstructure storage time texture vacuum infusion TEXTURE CARROTS FROZEN MICROSTRUCTURE AMYLOPECTIN CHEMISTRY SELECTION AMYLOSE FOODS
  - 41
  - 757
  - 767
  - The texture of potato tissue after a freeze-thaw process using different freezing rates and different pretreatments was analysed, in order to select the best strategy for optimum preservation of the textural characteristics of pre-frozen potato. Ten blanching conditions were tested and a two-step blanching process with calcium chloride (0.07 g mL(-1)) proved the most effective in protecting the tissue after a freeze-thaw process (maximum load force around 10-55% of the raw tissue, depending on potato batch, for air-blast freezing and 20-60% for immersion freezing). Vacuum impregnation at 100 and 400 mbar, even when followed by different pre-drying treatments to remove excess water, was very detrimental to resistance to a freeze-thaw process (maximum load force below 10% of the raw tissue for air-blast freezing and below 20% for immersion freezing). Microstructure analysis confirmed better tissue integrity retention with ethyleneglycol immersion freezing instead of air-freezing. Differences were found between batches with a 6-month difference in storage time, indicating that the fresher batch was more suitable for freezing.
  - DOI 10.1111/j.1365-2621.2005.01054
DA  - 2006/06
ER  - 

@article{V43336552,
   = {Carbonell,  S and Oliveira,  JC and Kelly,  AL },
   = {2006},
   = {June},
   = {International Journal of Food Science and Technology},
   = {Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze-thaw cycle},
   = {Validated},
   = {()},
   = {blanching calcium chloride cryogenic freezing high pressure shift freezing microstructure storage time texture vacuum infusion TEXTURE CARROTS FROZEN MICROSTRUCTURE AMYLOPECTIN CHEMISTRY SELECTION AMYLOSE FOODS},
   = {41},
  pages = {757--767},
   = {{The texture of potato tissue after a freeze-thaw process using different freezing rates and different pretreatments was analysed, in order to select the best strategy for optimum preservation of the textural characteristics of pre-frozen potato. Ten blanching conditions were tested and a two-step blanching process with calcium chloride (0.07 g mL(-1)) proved the most effective in protecting the tissue after a freeze-thaw process (maximum load force around 10-55% of the raw tissue, depending on potato batch, for air-blast freezing and 20-60% for immersion freezing). Vacuum impregnation at 100 and 400 mbar, even when followed by different pre-drying treatments to remove excess water, was very detrimental to resistance to a freeze-thaw process (maximum load force below 10% of the raw tissue for air-blast freezing and below 20% for immersion freezing). Microstructure analysis confirmed better tissue integrity retention with ethyleneglycol immersion freezing instead of air-freezing. Differences were found between batches with a 6-month difference in storage time, indicating that the fresher batch was more suitable for freezing.}},
   = {DOI 10.1111/j.1365-2621.2005.01054},
  source = {IRIS}
}