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CHANGES IN QUALITY OF RED CURRANT DURING COLD STORAGE.

Author(s) : FIK M., CELEJ A., MACURA R.

Summary

THE EFFECT OF DIFFERENT FREEZING PROCESSES WAS STUDIED (SLOW FREEZING IN AIR AND RAPID FREEZING IN A FLUIDIZED BED FREEZER) AND ALSO THE EFFECT OF THE STORAGE TIME AT 251 K (-22 DEG C) ON THE QUALITY OF CURRANTS, CHARACTERIZED BY ORGANOLEPTIC AND PHYSICO-CHEMICAL INDICES. IT WAS ESTABLISHED THAT DURING FREEZING AND STORAGE, SENSORY AND PHYSICO-CHEMICAL PROPERTIES DECREASE CONSIDERABLY. LOSSES ARE DECREASED BY FLUIDIZED BED FREEZING.

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Pages: 608-613

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Details

  • Original title: CHANGES IN QUALITY OF RED CURRANT DURING COLD STORAGE.
  • Record ID : 1988-2340
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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