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Effects of freezing rate on the mechanical characteristics and microstructure of blueberries and wild blackberries.

[In Spanish. / En espagnol.]

Author(s) : MARTI J., AGUILERA J. M.

Type of article: Article

Summary

Three freezing methods (static, plate and immersion in liquid nitrogen) were studied. Freezing rates were in the ratio 1:5:15, respectively. No difference was found in dripping of blueberries. Higher texture values in blueberries were obtained with freezing in liquid nitrogen and freezing in plates. For blackberries, freezing in liquid nitrogen allowed a better retention of texture of the original fruit and less dripping. Histological studies were used. Fast freezing methods produced almost no damage in cell walls. In contrast, slow freezing resulted in significant damage of cell walls and membranes which correlated well with texture and dripping values.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1993-0291
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 4
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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