Share

IIR document

FREEZING AND FROZEN STORAGE OF SATSUMA MANDARIN SEGMENTS.

Author(s) : URAL A., YURDACEL U., PAZIR F.

Summary

SATSUMA MANDARIN SEGMENTS ARE FROZEN AFTER REMOVING OF THEIR SEGMENT WALLS IN SUCROSE SYRUPS OF 18, 30 AND 42.5 DEG BRIX, AND IN 18 DEG BRIX SYRUP WITH CLEMENTINE JUICE. SEGMENT ARE ALSO FROZEN IN PE BAGS AND ON ALUMINIUM FOILS. CHANGES IN SOLUBLE SOLIDS, ACIDITY,PH VALUES, ASCORBIC ACID CONTENTS, ACETONE SOLUBLE COLOUR AND ORGANOLEPTIC PROPERTIES ARE DETERMINED AFTER FREEZING AND DURING 6 MONTHS FO . THE SAME DETERMINATIONS ARE ALSO MADE IN THEIR SYRUPS AND DRAINED JUICES. UNPEELED SEGMENTS GAVE THE BEST RESULTS EXCEPT FLAVOUR. FREEZING IN 42.5 DEG BRIX SUCROSE SYRUP GAVE GOOD RESULTS. WITHOUT SYRUP THE SENSORY RESULTS WERE UNSATISFACTORY.

Available documents

Format PDF

Pages: 429-434

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: FREEZING AND FROZEN STORAGE OF SATSUMA MANDARIN SEGMENTS.
  • Record ID : 1988-1899
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (509)
See the conference proceedings

Indexing