Studies On The Quality Of Some Foods:

Somia Hasan Abd El-latife

The quality of frozen and dried food is the reflection of °biological , enzymatic and chemical activities before , du-: and after processing of vegetables On the other hand , freezing and drying are the most satisf-,ry ways of preserving food stuffs since higher residual ratio he original flavour , colour , texture and nutritive values usually retained . The present work , was carried out , using some vegetables as , green beans and okra. objectives of the present work were as follows : examination of the effect of the different processing treatm-;nts ( blanching , sulfuring , freezing preservation and dehy- :ion processes ) on the chemical composition , enzymes activities microbiological activities of the previous vegetables . This act was studied also during storage . effect of freezing and drying on chemical , microbiological and anoleptic properties and enzymes activities of the examinedetables ( peas , green beand and okra ) before and during storage.