ShareFREEZE-DRYING OF CARROTS AND ONIONS PARTIALLY PREDRIED WITH AIR. DEHYDRO-FREEZE-DRIED PRODUCTS.
[In Italian. / En italien.]
Author(s) : ANDREOTTI R., TOMASICCHIO M., MACCHIAVELLI L.
Type of article: Article
Summary
CARROT DICES AND ONION SLICES WERE FREEZE-DRIED AFTER PREDRYING WITH AIR TO 50% OF THEIR WEIGHT. THE PRODUCTS OBTAINED HAD A VOLUME EQUAL TO THE HALF OF THAT OF THE SAME PRODUCTS ONLY FREEZE-DRIED. ON REHYDRATION, DEHYDRO-FREEZE-DRIED AND FREEZE-DRIED SAMPLES HAD SIMILAR QUALITATIVE CHARACTERISTICS: HOWEVER, REHYDRATED DEHYDRO-FREEZE-DRIED CARROTS HAD A DEEPER COLOUR. ENERGY REQUIREMENTS OF THE DEHYDRO-FREEZE-DRYING PROCESS. (Bull. bibliogr. CDIUPA, FR., 15, N.9, 1981/09, 159742.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1983-0341
- Languages: Italian
- Source: Ind. Conserve - vol. 56 - n. 2
- Publication date: 1981
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Carrot; Organoleptic property; Onion
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