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EFFECT OF DIFFERENT FREEZING TEMPERATURES AND OF FREEZE-DRYING ON THE TISSUE STRUCTURE OF POTATOES.

[In Hungarian. / En hongrois.]

Author(s) : ZACKEL E., MAKAI K.

Type of article: Article

Summary

THE WATER-SOLUBLE AND TOTAL SOLIDS CONTENT OF RAW, QUICK FROZEN, FREEZE-DRIED POTATOES, THEIR REDUCING AND INVERTED SUGAR CONTENT AND THEIR CONSISTENCY WAS DETERMINED. THE MASS OF POTATO PIECES AFTER FREEZE-DRYING AND REHYDRATION WAS ESTABLISHED. THE WATER-BINDING CAPACITY OF REHYDRATED PIECES WAS MEASURED, AND THE SENSORY QUALITY WAS EVALUATED. THE BEST FREEZING METHOD MAINTAINING THE QUALITY WAS FOUND TO BE FREEZING AT 249 K (-24 DEG C).

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1985-0369
  • Languages: Hungarian
  • Source: Hütöipar - vol. 30 - n. 1
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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