Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Click here to sign up for SAGE Journal Email Alerts today!

Sign In to gain access to subscriptions and/or personal tools.
Family and Consumer Sciences Research Journal
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Glasscock, S.J.
Right arrow Articles by Taper, L.J.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Microwave Blanching Of Vegetables For Frozen Storage

S.J. Glasscock

J.M. Axelson

J.K. Palmer

Department of Human Nutrition and Foods, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061

J.A. Phillips

L.J. Taper

The quality of five vegetables, blanched using either microwave or hot water methods currently recommended to the American consumer, was examined after one, two, four, and six months of frozen storage. The vegetables were analyzed for residual peroxidase activity immediately after blanching. Storage stability of cooked and uncooked vegeta bles was determined by examining various quality factors after each period of frozen storage. Quality factors included color, texture, flavor, and overall acceptability of the vegetables as measured using objective methodology and sensory evaluation. Broccoli and zucchini retained high levels of peroxidase activity after microwave blanching. Broccoli and green beans blanched with microwave energy retained less chlorophyll (p ≤ 0.05), had higher shear force values (p ≤ 0.05), and received lower sensory eval uation scores than the water blanched vegetables (p ≤ 0.05) for quality factors common ly used by consumers. The texture of zucchini blanched with microwave energy was limp as measured by shear force and by sensory evaluation. No significant differences (p ≥ 0.05) were found in the quality of carrots or cauliflower blanched by the two meth ods. Instructions currently available for microwave blanching of vegetables for home freezing do not result in a quality product for all vegetables.

Family and Consumer Sciences Research Journal, Vol. 11, No. 2, 149-158 (1982)
DOI: 10.1177/1077727X8201100205
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?