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FROZEN APPLE SLICES: EFFECTS OF DIFFERENT TREATMENTS AND VACUUM ON TEXTURE AND COLOUR.

Author(s) : FUSTER C., PRESTAMO G., ESPINOSA J.

Summary

THE TESTS WERE CARRIED OUT ON TWO APPLE VARIETIES: GOLDEN DELICIOUS AND REINETTE. APPLE SLICES WERE TREATED 5 MIN AT THE AMBIENT TEMPERATURE IN THE FOLLOWING SOLUTIONS: 1. SYRUP AT 30 DEG BRIX ; 2. SYRUP AT 30 DEG BRIX CONTAINING 0.28% CALCIUM CHLORIDE ; 3. SYRUP AT 30 DEG BRIX CONTAINING 0. 39% SODIUM SULFITE ; 4. SYRUP AT 30 BRIX CONTAINING 0.28% CAL CIUM CHLORIDE AND 0.39% SODIUM SULFITE. THE SLICES WERE DRAINED, POLYETHYLENE PACKED (VACUUM AND ATMOSPHERIC PRESSURE), FROZEN AT 243 K (-30 DEG C) AND STORED AT 253 K (-20 DEG C). TREATMENT BY CALCIUM AND SULFITE IS THE MOST EFFICIENT. THE VACUUM-PACKED SLICES HAD A UNIFORM YELLOWISH COLOUR, BUT A GOOD APPEARANCE.

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Details

  • Original title: FROZEN APPLE SLICES: EFFECTS OF DIFFERENT TREATMENTS AND VACUUM ON TEXTURE AND COLOUR.
  • Record ID : 1984-1021
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 357-362; 1 fig.; 2 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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