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DEHYDRO-FREEZING OF 4 VEGETABLE SPECIES.

[In Spanish. / En espagnol.]

Type of article: Article

Summary

RESULTS OF LABORATORY TESTS ON THE DEHYDRO-FREEZING OF CARROTS, CAULIFLOWER, GOURD AND PIMENTS. THE PURPOSE OF THE TESTS WAS TO DETERMINE THE OPTIMUM DEHYDRATION TEMPERATURE FOR THE FINAL QUALITY OF THE PRODUCT AND TO ASCERTAIN ITS PHYSICO-CHEMICAL CHANGES BEFORE AND AFTER FREEZING. THE ARTICLE DESCRIBES THE PROCESS AND TESTS: MEASUREMENTS OF SOLIDS CONTENT, BETA-CAROTENES, ASCORBIC ACID, REDUCING SUGARS, COLOUR CHANGES. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1987-2244
  • Languages: Spanish
  • Source: Rev. Ferment. Ind. aliment. - vol. 1 - n. 3
  • Publication date: 1986/10
  • Document available for consultation in the library of the IIR headquarters only.

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