Effect of high pressure steaming, low pressure steaming, and a steam jacketed kettle on frozen vegetables, ascorbic acid and color retention
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Mary Daniel McGrath (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
- Advisor
- Aden C. Magee
Abstract: This study was conducted to determine the effect of high pressure steaming, low pressure steaming, and a steam jacketed kettle on the retention of ascorbic acid and color in frozen broccoli spears and frozen tiny, new, whole potatoes. Institutional packages, each weighing 2 pounds, of broccoli and a 20 pound bulk case of potatoes were obtained from a local wholesale food company. The vegetables were cooked according to the times specified by the manufacturers of the equipment used. When cooking times were not specified for a particular vegetable, the times were determined by preliminary tests. Samples of uncooked and cooked broccoli were randomly selected from individual packages and analyzed for ascorbic acid content. Two pound portions of potatoes were weighed, and uncooked and cooked samples were analyzed for ascorbic acid. Color comparisons of the uncooked and cooked vegetables were made by a panel of five judges.
Effect of high pressure steaming, low pressure steaming, and a steam jacketed kettle on frozen vegetables, ascorbic acid and color retention
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Created on 1/1/1968
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Additional Information
- Publication
- Thesis
- Language: English
- Date: 1968