COMPARISON OF TEXTURE OF CARROTS FROZEN BY AIRBLAST, FOOD FREEZANT-12 AND NITROGEN VAPOR

SUMMARY— Carrot sticks were frozen by immersion in Food Freezant-12, in vapor from liquid nitrogen, in a fluidzed bed tunnel and on trays. Those frozen in Food Freezant-12 were the firmest and most crisp. Texture was related to time needed to freeze the carrots. Either a puncture-testing device or shear press can be used to test for firmness.