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CRACKING OF FRUITS AND VEGETABLES DURING FREEZING AND THE INFLUENCE OF PRECOOLING.
Author(s) : SEBOK A., CSEPREGI I., BEKE G.
Summary
THE EFFECTS OF THE FREEZING RATE, PRECOOLING, SIZE AND MATURITY ON CRACKING AND THE CHANGE OF THE BREAKING FORCE DURING FREEZING WERE INVESTIGATED FOR GOOSEBERRIES, SOUR CHERRIES, PLUMS, GREEN PEAS AND TOMATOES. FREEZE CRACKING CAN BE EXPLAINED BY THE STRESSES ARISEN FROM THE VOLUMETRIC CHANGES CONNECTED TO WATER-ICE TRANSITION. DIFFERENT CONCLUSIONS ARE DISCUSSED.
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Details
- Original title: CRACKING OF FRUITS AND VEGETABLES DURING FREEZING AND THE INFLUENCE OF PRECOOLING.
- Record ID : 1992-2292
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fruit
- Keywords: Mechanical property; Measurement; Freezing rate; Deterioration; Freezing; Fruit
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- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
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- Author(s) : CANET W., ESPINOSA J., ALTISENT M. R.
- Date : 1982/05/26
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- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 102 - n. 1127
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- Author(s) : CANET W., ESPINOSA J., ALTISENT M. R.
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- Author(s) : NANOS G. D., FOURTOUNI A., KALTSOULA E., SFAKIOTAKIS E. M.
- Date : 1997
- Languages : English
- Source: Proceedings of the Third International Symposium on Kiwifruit.
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