OSMOTIC CONCENTRATION OF GREEN BEANS PRIOR TO FREEZING

Osmotic dehydration as an intermediate step in freezing of vegetable tissue was studied. Green beans c.v. Bush Blue Lake-47 were osmotically concentrated in NaCl-water solutions at three concentrations (5, 10, and 17% NaCl by weight) and three temperatures (8, 20, and 40-degrees-C). Movement of salt and water was modeled for water loss from and salt uptake by the product. Green beans contacted with 10% NaCl-water solution at 20-degrees-C for 30 min were processed further by freezing in an air blast freezer. Evaluation of color, hardness, texture, taste and overall acceptability indicated the product was organoleptically acceptable.