ShareDurable storage possibility of fruit and berries.
Author(s) : SKRUPSKIS I., ABOLTINS A., ILJINS U.
Summary
Qualitative changes of some products during freezing, storage and thawing have been investigated with instrumental methods. Content of vitamin C was used as an index of quality during freezing and storage. Regimes of freezing and storage time were determined, taking into account their influence on the hydrophilous and structure-mechanical properties of the product.
Details
- Original title: Durable storage possibility of fruit and berries.
- Record ID : 2006-2493
- Languages: English
- Source: Proceedings of the International Conference Postharvest Unlimited.
- Publication date: 2003/02
Links
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Indexing
- Themes: Fruit
- Keywords: Thawing; Edible berry; Cold storage; Freezing; Fruit
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- Formats : PDF
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- Author(s) : ABOLTINS A., SKRUPSKIS I. A., KAMPUSE S., et al.
- Date : 2007/08/21
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- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
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