Freezing

Pardo, José Mauricio; Niranjan, Keshavan

doi:10.1002/3527607579.ch4

Cited by 4 publications

(2 citation statements)

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“…This is followed by lowering the temperature further to promote crystallisation of a sufficient fraction of water to achieve a high concentration of solutes in the non-frozen part of food and storing the food at low temperatures preferably below the glass transition temperature (Tg) of the non-frozen concentrated solution (Karel and Lund, 2003). The glass transition temperature is the point at which no more water in the amorphous concentrated solution can freeze (Pardo and Niranjan, 2006). Glassy materials are brittle and highly viscous.…”

Section: Freezing Kinetics and Frozen Green Peas Processingmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Freezing Kinetics and Frozen Green Peas Processingmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…Several methods of freezing are commercially used for fresh food. Air‐blast freezing method is well known, widespread, and fits various food products (Cleland & Valentas, 1997; Kaale et al., 2011; Mittal, 2006; Pardo & Niranjan, 2006). FR, and freezing time are affected by freezer setting temperatures (Ta) (Arthey, 1993; Magnussen et al., 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of freezing rate on the quality properties of Medjool dates at the tamr stage

Mowafy

Sabbah

Mostafa

et al. 2020

J. Food Process. Preserv.

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Date palm fruits have special considerations in people's social life in North Africa and the Middle East regions (Zaitoon et al., 2016). Date palm fruits have high nutritional values: they are considered to be a rich source of sugar, fiber, minerals, and considerable amounts of vitamin A, B-complex, and C (Al-Farsi & Lee, 2008; Al-Khayri et al., 2015). They also have remedial effects, due to their phytochemical contents; involving carotenoids, polyphenols, tannins, and sterols, which are known for their antioxidant activity, cholesterol-lowering properties, and chemoprevention of cancer, diabetes, and cardiovascular diseases (Barnett et al., 2000; Johnson et al., 2015). Egypt is the first in the production of date fruit with 1,562,171 metric tons in 2018, accounting for 18.3% of the global production (FAOSTAT, 2020). Medjool dates are obtained at the tamr stage (the third stage of date fruits ripening, where the fruits are hard or semi-hard with dark colors (Johnson, 2011)). Medjool date is becoming an interesting variety to the Egyptians. It is grown in southwest Egypt. It is economically promising.

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