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Experiments in dehydrofreezing of fruits and vegetables: mass transfer and quality factors.
Author(s) : SPIAZZI E. A., RAGGIO Z. I., BIGNONE K. A., et al.
Summary
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, transformed. The products obtained are compared, in quality, with products obtained with fresh fruits or vegetables.
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Details
- Original title: Experiments in dehydrofreezing of fruits and vegetables: mass transfer and quality factors.
- Record ID : 2001-0912
- Languages: English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
Links
- See translations: Experiencias de dehidrocongelación de frutas y verduras.
See other articles from the proceedings (56)
See the conference proceedings
Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Mass transfer; Quality; Vegetable; Dehydration; Freezing; Fruit
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Experiencias de dehidrocongelación de frutas y ...
- Author(s) : SPIAZZI E. A., RAGGIO Z. I., BIGNONE K. A., et al.
- Date : 2002/09
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - n. 340
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Mass transport properties of watermelon tissue ...
- Author(s) : DERMESONLOUOGLOU E. K., GIANNAKOUROU M. C., BAKALIS S., et al.
- Date : 2005/05/02
- Languages : English
- Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
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Quality of osmofrozen products.
- Author(s) : MARANI C. M., AGNELLI M. E., MASCHERONI R. H.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
View record
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Mass transfer characteristics, yield and qualit...
- Author(s) : SHARMA K. D., KUMAR R., KAUSHAL B. B. L.
- Date : 2004/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 41 - n. 3
View record
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High quality strawberry ingredients by partial ...
- Author(s) : TORREGGIANI D., RONDO BROVETTO B. R., MAESTRELLI A., et al.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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