Dielectric scalding of spinach, peas and snap beans for freezing preservation

Hard, M.M.; Ross, E.

Food Technology 10(6): 241-244


ISSN/ISBN: 0015-6639
Accession: 024487078

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Dielectric, water and steam scalding of spinach, peas and snap beans are compared. War-surplus radar equipment with a frequency of 250 mc was used for dielectric heating. The 3 scalding methods were combined with water-dip, air and spray cooling procedures. Water scald and spray cooling resulted in a significantly lower retention of reduced ascorbic acid and soluble solids in spinach and peas and initially in snap beans. Dielectric scald-air cool treatment gave higher retentions of reduced ascorbic acid, particularly with peas. Significantly higher retention of soluble solids was evident with this procedure. Greatest weight losses occurred in the air-cooling treatments. Dielectric scalding procedures did not show a clear-cut advantage over water and steam methods combined with water-dip and air cooling.