Studies on the Manufacture of Canned Asparagus

Part IV. Changes in shear value, springiness, and hardness of asparagus by heat treatments

Abstract

Shear value, springiness, and hardness of raw, blanched, and canned asparagus were estimated in different harvest seasons and with sizes in order to determine an adequate time of blanching.
Raw asparagus showed 3.6-.2 of the shear value, 0-1 of springiness, and 14.8-20.0 of hardness. Blanching could cause increase of both shear value and springiness, and decrease of hardness. Canned asparagus indicated 2.2-4.2 of the shear value, and 0.2-1.2 of hardness, though the raw asparagus in different harvest seasons and with sizes were blanched at different times.
It appeared that an adequate time of blanching would be 135 sec. for M-size, 120 sec. for L-size, 105 sec. for m-size, and 90 sec. for S-size, respectively.