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Standardization of Processing, Quality and Safety Parameters for Freezing Storage of Selected Vegetables

Mohammad Mamun Chowdhury
Ph D Thesis
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The study was conducted to investigate the effect of air blast freezing on the shelf life of beans, okra and peas. The selected vegetables were blanched under controlled conditions - time (5-10 min) and temperature (50-60 ºC). These blanching conditions (time and temperature) were optimized by the use of Response Surface Methodology (RSM) for blanching losses in vegetables. The response of optimization of blanching conditions was observed for ash content, soluble solid loss, Total soluble solid (TSS) and ascorbic acid (vitamin C). Adopted values in this study were selected after several trial runs, in order to clearly distinguish their influence. After getting optimum values for ash content, soluble solid loss, and total soluble solid (TSS) and vitamin C beans, okra and peas were blanched at 55.5 ± 2 ºC for 7.5 min. Vegetables were frozen by air blast freezing (-40 ºC). The frozen vegetables were packed in different packaging materials, stored at different temperatures and assed the shelf-life. Three type of packaging materials used were polypropylene (PP), polyethylene (PE) and high density polyethylene (HDPE) and stored at temperatures (-16 ºC), (-18 ºC) and (-20 ºC) for period of 9 months (270 days). During storage effect of packaging materials, storage temperature and storage period was studied on frozen vegetables by analyzing ash content, proteins, TSS, vitamin C, sensory attributes (flavour, colour and texture) and microbial load after 30, 60, 90, 180 and 270 days of storage. Results show that all samples of frozen vegetables stored at three temperatures (-16 ºC), (-18 ºC) and (-20 ºC) remain stable. However samples stored at (-18 ºC) shows best results and samples stored at (-16 ºC) shows somewhat adverse effect among three storage temperature regarding stability. Packaging material effect shows that sample stored in PP and HDPE show better results. It is concluded that beans, okra and peas can successfully frozen and stored at (-18 ºC) in PP and HDPE packaging material for period up to 270 days and commercially exploited for local consumption as well as export.

Keywords: Beans, Storage, Frozen vegetables

Location:

Start Date: 21-06-2007

End Date: 03-03-2013

Program Area: Postharvest and Agro-processing

Commodity: Vegetables

Objectives:

To investigate the effect of air blast freezing on the shelf life of beans, okra and peas.

Methodology:

The study was conducted to investigate the effect of air blast freezing on the shelf life of beans, okra and peas. The selected vegetables were blanched under controlled conditions - time (5-10 min) and temperature (50-60 ºC). These blanching conditions (time and temperature) were optimized by the use of Response Surface Methodology (RSM) for blanching losses in vegetables. The response of optimization of blanching conditions was observed for ash content, soluble solid loss, Total soluble solid (TSS) and ascorbic acid (vitamin C). Adopted values in this study were selected after several trial runs, in order to clearly distinguish their influence. After getting optimum values for ash content, soluble solid loss, and total soluble solid (TSS) and vitamin C beans, okra and peas were blanched at 55.5 ± 2 ºC for 7.5 min.

Source of Information: Ph D Thesis of Mohammad Mamun Chowdhury, Dept. of Food Technology and Rural Industries,BAU, Mymensingh

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Underlying constraints impinging on vegetables processing and marketing result in its under-performance. The constraints range from poor sourcing of raw vegetables to standardize industrial practice to blanch, freeze, pack and frozen distribution to meet with international market demand. From this research outcome it is expected that food processors will have better process performance, able to minimize wastage, improve vegetables quality and shelf life thus will have significant contribution to national economy. Therefore farmers and food processors will have better prices for their produce and will encourage growing and exporting vegetables and thus create more employment opportunity in the country.

Knowledge Management: Thesis