AOAC Official Method 974.25 Thawing Frozen Vegetables
Procedure 1974
FAO/WHO–AOAC Method
See 974.12 (see 37.1.05). Use (a), (b), or following, as appropriate to product; e.g., for corn, use air thawing or indirect contact to avoid leaching solids. Do not use direct contact if there is indication of off flavors or odors.
Direct contact thawing.—(Applicable to vegetables having few cut surfaces such as brussels sprouts, asparagus, or green beans.)Remove
product from package and immerse in H2O at £30°C. As soon as individual units can be separated, drain on screen to remove excess H2O, and place on tray for air thawing and examination.
Reference: FAO/WHO Food Standards Program CAC/RM 32-1970.
