Behaviour of green beans during the immersion chilling and freezing

This paper Focuses on the comparison of the behaviour of green beans during immersion freezing (IF) in brine at -17.5 degreesC, and conventional air-b last freezing (-30 degreesC, 3m s(-1)). The criteria used to evaluate the i nfluence of the process were the thermal behaviour, the salt uptake and sen sory evaluation The main results were that the IF-treated beans were frozen up to four times faster than for air-blast freezing, the overall salt upta ke was < 0.56% and sensory panellists preferred IF brans because of their t exture.