Paramvir Singh, Dhindsa (2015) Intervention of Ozone Treatment as a Pre-Treatment for Quality Improvement in Frozen Peas (Pisum Sativum L). [Student Project Report] (Submitted)
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Abstract
Fruits and vegetables are frozen for preservation .Before freezing of vegetables
blanching is applied as a pre-treatment. However, the application of blanching is limited
by the alteration of sensory characteristics and loss of nutrients caused by this
process.To overcome these limitations, non- thermal technologies are being sought
after.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Sensory profile, frozen peas, Ozone treatment, pretreatment |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Oct 2017 09:30 |
| Last Modified: | 25 Oct 2017 09:30 |
| URI: | http://ir.cftri.res.in/id/eprint/13067 |
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