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EXPERIMENTS ON THE STORAGE AND UTILISATION OF WHITE TRUFFLES (TUBER MAGNATUM PICO).

[In Italian. / En italien.]

Author(s) : SENESI E.

Type of article: Article

Summary

IN SHORT-TERM STORAGE, COOLING AND PACKAGING WITH SHRINKABLE PLASTIC FILM MAKE IT POSSIBLE TO DECREASE WEIGHT LOSS, AND TO ENHANCE THE COMMERCIAL IMAGE OF THE PRODUCT, FOR EXAMPLEBY ADOPTING A BRAND OF ORIGIN. THE EXPERIMENTS PERFORMED ON LONG-TERM STORAGE HAVE GIVEN VERY PROMISING RESULTS WITH REGARD TO QUICK FREEZING AND DRYING. QUICK FREEZING WITH BOTH AIR AND LIQUID CO2 MAINTAINS A HIGH QUALITY LEVEL IN WHITE TRUFFLES FOR AT LEAST 12 MONTHS OF STORAGE AT 253 K (-20 DEG C). DRYING IS LIKELY TO OFFER A GOOD SOLUTION FOR THE UTILIZATION OF LITTLE PIECES AND BITS, WHICH CAN BE CONVERTED INTO A FLAVOURY POWDER, PARTICULARLY IN COMBINATIONWITH AN AROMA RECOVERY AND CONCENTRATION PROCESS.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-1210
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 19
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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