Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry (Jun 2012)

PRESERVING QUALITY OF FROZEN GREEN PEAS DURING LONG TIME STORAGE

  • FELICIA DIMA ,
  • CAMELIA VIZIREANU,
  • DANIELA ISTRATI

Journal volume & issue
Vol. 13, no. 2
pp. 211 – 222

Abstract

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The purpose of this study was to analyze the degree which fresh green peas maintain their technological properties and nutritional components during long-term storage, for a period of 24 months, in a defined condition of the air, at maximum -18°C. Peas were blanched, at four different durations of this operation and the same temperature of the blanching water, 95°C. The peas were frozen after end stored. In conditions of long-term storage of frozen peas, it has been found a considerable loss of the initial content of vitamin C and damage of chlorophyll (total, a and b), under the action of chlorophyllase, causing some gray compounds. The conditions of the storage in frozen stage produced a distortion of color and sensorial qualities, higher as the storage temperature was higher than prescribed. It was found that the best results in preserving quality of peas during long-term storage (24 months) were obtained for the blanched samples at 4 minutes at 95°C. The reducing of the content of vitamin C, chlorophyll a and b, and sensorial qualities was the lowest, overall.

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