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DEHYDRO-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

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