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FACTORS AFFECTING THE CLUMPING DURING THE STORAGE OF FROZEN VEGETABLES AND FRUITS.
Author(s) : SEBOK A., et al.
Summary
THE FORMATION OF CLUMPS AND BLOCKS WITH TIME FOLLOWED A SATURATION CURVE. DECREASING THE STORAGE TEMPERATURE REDUCED CLUMPING IN SAMPLES SPREAD IN THIN LAYERS AND IN SAMPLES EXPOSED TO HIGH PRESSURES AS WELL. THE LOAD INCREASE RESULTING FROM THE WEIGHT OF THE BULK MATERIAL ABOVE THE INVESTIGATED LAYER INCREASED CLUMPING. DICED CARROTS WERE THE MOST SENSITIVE AMONG THE INVESTIGATED PRODUCTS WITH RESPECT TO CLUMPING.
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Details
- Original title: FACTORS AFFECTING THE CLUMPING DURING THE STORAGE OF FROZEN VEGETABLES AND FRUITS.
- Record ID : 1992-2293
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Carrot; Temperature; Vegetable; Default; Freezing; Fruit
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Freezing influences diffusion of reducing sugar...
- Author(s) : OLIVEIRA F. A. R., SILVA C. L. M.
- Date : 1992/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 4
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Histological changes in high-pressure-frozen ca...
- Author(s) : FUCHIGAMI M., MIYAZAKI K., KATO N., TERAMOTO A.
- Date : 1997/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 4
View record
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DETERMINATION OF FREEZING RATES OF SOME FRUIT A...
- Author(s) : YIGIT V.
- Date : 1983
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 2
- Formats : PDF
View record
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EFFECT OF PRESSURIZED GAS FREEZING PRE-TREATMEN...
- Author(s) : SUAREZ C., VIOLLAZ P. E.
- Date : 1982/10
- Languages : English
- Source: J. Food Technol. - vol. 17 - n. 5
View record
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TIME-TEMPERATURE TOLERANCE OF FROZEN VEGETABLES.
- Author(s) : STEINBUCH E.
- Date : 1981/02
- Languages : Dutch
- Source: Sprenger Inst., 1980 annu. Rep. - 30-31.
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