DE1692208A1 - Verfahren zum Gefrieren von Kartoffeln - Google Patents
Verfahren zum Gefrieren von KartoffelnInfo
- Publication number
- DE1692208A1 DE1692208A1 DE19661692208 DE1692208A DE1692208A1 DE 1692208 A1 DE1692208 A1 DE 1692208A1 DE 19661692208 DE19661692208 DE 19661692208 DE 1692208 A DE1692208 A DE 1692208A DE 1692208 A1 DE1692208 A1 DE 1692208A1
- Authority
- DE
- Germany
- Prior art keywords
- potatoes
- young
- blanching
- temperature
- partial
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims description 44
- 244000061456 Solanum tuberosum Species 0.000 title claims description 44
- 235000012015 potatoes Nutrition 0.000 title claims description 35
- 238000000034 method Methods 0.000 title claims description 12
- 230000008014 freezing Effects 0.000 title claims description 7
- 238000007710 freezing Methods 0.000 title claims description 7
- 108020004410 pectinesterase Proteins 0.000 claims description 13
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000344 soap Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000447437 Gerreidae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 230000017858 demethylation Effects 0.000 description 1
- 238000010520 demethylation reaction Methods 0.000 description 1
- 239000012520 frozen sample Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- ZNCPFRVNHGOPAG-UHFFFAOYSA-L sodium oxalate Chemical compound [Na+].[Na+].[O-]C(=O)C([O-])=O ZNCPFRVNHGOPAG-UHFFFAOYSA-L 0.000 description 1
- 229940039790 sodium oxalate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000010414 supernatant solution Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/06—Blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/14—Original non-roasted or non-fried potato pieces
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB16258/65A GB1083817A (en) | 1965-04-15 | 1965-04-15 | Preserving new potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE1692208A1 true DE1692208A1 (de) | 1971-07-08 |
Family
ID=10074066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19661692208 Pending DE1692208A1 (de) | 1965-04-15 | 1966-04-15 | Verfahren zum Gefrieren von Kartoffeln |
Country Status (8)
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3871781T2 (de) * | 1988-04-28 | 1992-12-10 | Frisco Findus Ag | Blanchierverfahren. |
| ES2266408T3 (es) | 2001-04-09 | 2007-03-01 | Unilever N.V. | Congelacion de hortalizas. |
| GB0223339D0 (en) * | 2002-10-08 | 2002-11-13 | Unilever Plc | Freezing vegetables |
| US20090068325A1 (en) * | 2007-09-10 | 2009-03-12 | Gil Depicciotto | Method of treatment of fresh produce |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB657676A (en) * | 1946-08-24 | 1951-09-26 | Oyvind Helgerud | Process for treating vegetables and fruits prior to freezing the same |
| US2597065A (en) * | 1949-06-01 | 1952-05-20 | Arthur M Chase | Process for preparing and preserving potatoes |
| US2905594A (en) * | 1956-04-25 | 1959-09-22 | Herman J Morris | Means for detecting enzyme activity |
| US3175914A (en) * | 1963-01-09 | 1965-03-30 | Vahlsing Inc | Method of treating potato solids |
| US3355299A (en) * | 1964-08-24 | 1967-11-28 | Lamb Weston Inc | Method of preparing deep fat fried french and string potatoes |
-
1965
- 1965-04-15 GB GB16258/65A patent/GB1083817A/en not_active Expired
-
1966
- 1966-04-12 US US542084A patent/US3476573A/en not_active Expired - Lifetime
- 1966-04-14 NL NL6605033A patent/NL6605033A/xx unknown
- 1966-04-14 AT AT351966A patent/AT266566B/de active
- 1966-04-15 LU LU50906A patent/LU50906A1/xx unknown
- 1966-04-15 BE BE679629D patent/BE679629A/xx unknown
- 1966-04-15 CH CH546966A patent/CH440930A/de unknown
- 1966-04-15 DE DE19661692208 patent/DE1692208A1/de active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| LU50906A1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1966-10-15 |
| AT266566B (de) | 1968-11-25 |
| GB1083817A (en) | 1967-09-20 |
| BE679629A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1966-10-17 |
| CH440930A (de) | 1967-07-31 |
| NL6605033A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1966-10-17 |
| US3476573A (en) | 1969-11-04 |
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