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Experiments in dehydrofreezing of fruits and vegetables: mass transfer and quality factors.

Experiencias de dehidrocongelación de frutas y verduras.

Author(s) : SPIAZZI E. A., RAGGIO Z. I., BIGNONE K. A., et al.

Type of article: Article

Summary

This article is a Spanish translation of IIR-IIF Bulletin reference 2001-0912. The paper deals with a new process called dehydrofreezing in which slices of fruits or vegetables are partially dried by immersion in a sugar/salt solution, then frozen. The frozen products are then thawed, rehydrated, cooked or, generally speaking, processed. The products obtained are compared, in quality, with products obtained with fresh fruits or vegetables.

Details

Original title: Experiencias de dehidrocongelación de frutas y verduras.
Record ID : 2003-1434
Languages: Spanish
Source: Frío Calor Aire acondicionado - n. 340
Publication date: 2002/09
Document available for consultation in the library of the IIR headquarters only.

Links

See translations: Experiments in dehydrofreezing of fruits and vegetables: mass transfer and quality factors.

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Fruit;
Vegetables
Keywords: Mass transfer; Quality; Vegetable; Dehydration; Freezing; Fruit