ShareDEHYDRO-FREEZING OF DICED CARROTS.
[In Italian. / En italien.]
Author(s) : ANDREOTTI R., TOMASICCHIO M., FONTANESI D.
Type of article: Article
Summary
EFFECT OF OPERATING CONDITIONS OF DEHYDRO-FREEZING ON THE CAROTENOID AND ASCORBIC ACID LOSSES OF CARROTS. STEAM BLANCHINGFOR THREE MIN. IS OPTIMUM. VACUUM-DRYING GIVES BETTER RESULTS THAN THE OTHER DRYING PROCESSES. THE OPTIMUM DRYING TEMPERATUREIS 353K (80 DEG C).(Bull. bibliogr. CDIUPA, FR. , 14, N.10, OCT. 1980, 48 ; 147980.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1981-1208
- Languages: Italian
- Source: Ind. Conserve - vol. 55 - n. 2
- Publication date: 1980
Links
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Indexing
- Themes: Vegetables
- Keywords: Carrot; Dehydration; Freezing
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- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 22 - n. 1
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