COOKED WEIGHT AND SOLIDS LOSS OF AIR‐COOLED AND WATER‐COOLED FROZEN VEGETABLES

摘要

ABSTRACTThe final cooked weight and solids content of frozen vegetables were affected by the method used for cooling them after steam blanching. Previous work had established that frozen vegetables prepared by steam blanching and air cooling lost significantly less solids than by water cooling, but they had a lower frozen yield. Present work showed that the frozen vegetables that had been air cooled had a higher yield after cooking than did the water‐cooled ones. Much of the water lost in air cooling was regained by the vegetables when they were cooked, and although the loss of solids in cooking was about the same regardless of method of cooling, the overall loss of solids was greater for the water‐cooled vegetab