EJPAU 2007. Ślaska-Grzywna B. QUALITY ASSESSMENT OF ITALIAN BROCCOLI PROCESSED IN CONVECTION-STEAM OVEN

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 2

Topic:

Agricultural Engineering

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Ślaska-Grzywna B. 2007. QUALITY ASSESSMENT OF ITALIAN BROCCOLI PROCESSED IN CONVECTION-STEAM OVEN, EJPAU 10(2), #11.
Available Online: http://www.ejpau.media.pl/volume10/issue2/abs-11.html

QUALITY ASSESSMENT OF ITALIAN BROCCOLI PROCESSED IN CONVECTION-STEAM OVEN

Beata Ślaska-Grzywna
Department of Food Engineering and Machinery, Agricultural University of Lublin, Poland

ABSTRACT

Paper presents the results of Italian broccoli thermal processing in a convection-steam oven. Technological treatment was carried out under variable process parameters: at the temperature of 80 and 100°C, time 5, 10, 15 min and the quantity of supplied steam: 0%, 20%, 40%, 60%, 80%, 100%. The values of parameters were determined in preliminary tests. After thermal processing the shearing forces for broccoli samples were measured and their dependence on processing temperature, time and quantity of supplied steam, was determined. The results of shearing force tests were statistically analysed using the Statistica 6.0 software, they were verified by the Tukey’s test. Significant effects of treatment time and quantity of supplied steam on the changes of shearing forces were found for thermally processed vegetable samples. Next, the samples of Italian broccoli were subjected to the sensory evaluation according to five-score scale with following quality factors: colour, consistence, flavour, taste, succulence and a hedonistic scale. The optimum parameters for thermal processing of Italian broccoli in a convection-steam oven were determined.

Key words: Italian broccoli, thermal processing, shearing force, five-score scale, hedonistic scale.

Beata Ślaska-Grzywna
Department of Food Engineering and Machinery,
Agricultural University of Lublin, Poland
44 Doswiadczalna Street, 20-236 Lublin, Poland
phone: (+ 48 81) 461-00-61 ext.135
email: beata.grzywna@ar.lublin.pl

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