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°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°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.