Share

IIR document

Effects of freezing and thawing on fruit. Evaluation of some texture parameters and exudate. Relation to fruit quality.

Effets de divers traitements de congélation-décongélation sur I' évaluation des paramètres de texture et I'exsudation des fruits. Relation avec la qualité.

Author(s) : PHAN P. A., MIMAULT J.

Type of article: Article, IJR article

Summary

The quality of Granny Smith apples and Clingstone peaches (variety Vivian) was evaluated by measuring measuring colour, flavour and texture both before and after freezing and thawing. The Kramer shear press was used to measure texture. Other factors examined include exudate after thawing and total sugar content of the juice. It was found that stress-strain diagrams give a significant measure of texture which correlate with other quality factors. Quick freezing associated with thawing in a microwave oven shows a significant improvement.

Available documents

Format PDF

Pages: 255-260

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Effets de divers traitements de congélation-décongélation sur I' évaluation des paramètres de texture et I'exsudation des fruits. Relation avec la qualité.
  • Record ID : 30000903
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 5
  • Publication date: 1980/09

Links


See other articles in this issue (6)
See the source

Indexing