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FREEZING OF CARROT PRODUCTS.

[In Polish. / En polonais.]

Author(s) : KLUZA F., WUJEC M.

Type of article: Article

Summary

TESTS HAVE BEEN CARRIED OUT TO ASSESS THE TEMPERATURE CHANGE OF CRYSTALLIZATION DURING THE FREEZING OF CARROT JUICE AND MACERATED CARROTS AFTER ADDING SUCROSE OR SODIUM CHLORIDE. THE TEST RESULTS HAVE BEEN ANALYSED MATHEMATICALLY AND IT HAS BEEN FOUND THAT THE DECREASE IN THE CRYOSCOPIC TEMPERATURE OF MACERATED CARROTS IS LESS THAN IN THE JUICE.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1989-1403
  • Languages: Polish
  • Source: Chlodnictwo - vol. 23 - n. 5-6
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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