16 124 897 książek w 175 językach
Jednak się nie przyda? Nic nie szkodzi! U nas możesz zwrócić towar do 30 dni
Bon prezentowy to zawsze dobry pomysł. Obdarowany może za bon prezentowy wybrać cokolwiek z naszej oferty.
30 dni na zwrot towaru
The present investigation was carried out to study the effect of the different processing treatments (blanching, sulfuring, freezing preservation and dehydration processes) on the chemical composition, enzyme activities and microbiological activities of the some vegetables(green peas, green beans and okra) during processing and storage. Results indicated that blanching treatment before freezing caused higher inhabitation of enzymes activities and load microbial in different vegetables depend on temperatures and time blanching. On the other hand, storage green vegetables frozen (peas, beans and okra) at -18 0C for 12 months caused slightly decreased after storage in chlorophylls, ascorbic acid and carotene content. Treatment of blanching before freezing led to great inhabitation effect of enzyme and reduce of load microbial in green vegetables compared with un-blanched during freezing. Also, blanching treatment protect the color, flavor and texture of samples especially samples blanched at 90 0C /5 minutes than other temperatures. The data indicated that both blanching and dehydration (sun or oven) for 12 months led to reduction of chemical composition and sensory evaluation.