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CHANGE IN MOISTURE CONTENT IN RUSSIAN CHEESE DURING REFRIGERATED STORAGE.

[In Russian. / En russe.]

Author(s) : BUJANOV O. N., OSTROUMOV L. A., BUJANOVA I. V.

Type of article: Article

Summary

THE AUTHORS STUDIED THE CHANGE IN MOISTURE CONTENT IN CHEESE FROZEN AT 253, 243, 233, 223 K (-20, -30, -40 AND -50 DEG C) WITH AIR FLOW, AND AT 77 K (-196 DEG C) WITH LIQUID NITROGEN. THE CHEESE, WITH 36 TO 38 % MOISTURE CONTENT, WAS STORED AT EITHER 261 K (-12 DEG C) OR 253 K. THE CONTROL SAMPLE WAS KEPT AT 270 K (-3 DEG C) WITHOUT PRELIMINARY FREEZING. THEY FOUND THAT THE VERY LITTLE LOST MOISTURE WAS FROM THE SURFACE. THE LOWER THE FREEZING TEMPERATURE, THE LOWER THE MOISTURE LOSS. AS FOR THE STORAGE TEMPERATURE AT 253 K MOISTURE LOSS WAS REDUCED BY 1.4 TIMES COMPAREDWITH STORAGE AT 261 K AND BY 2.7 TIMES COMPARED TO THE CONTROL SAMPLE.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1992-0688
  • Languages: Russian
  • Source: Molocn. Mjasn. Prom. - n. 3
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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