Heating and Preservation of Solids - Quality aspects of heating of solid products - Vegetables
3 important questions on Heating and Preservation of Solids - Quality aspects of heating of solid products - Vegetables
Do vegetables shrink when you heat them?
Not really. They get there structure from carbohydrates instead of proteins.
What happens when you chew on an apple?
You break the cell wall and the juice comes free.
What happens when you cook vegetables and fruit?
The pectin degrades and the cell membranes become porous so the juice comes out and the turgor disappears. So you get soft vegetables
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