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Improving the quality of frozen raspberries. The influence of a cryogenic freezing method on the instrumental and sensory texture characterization of raspberries.

Technologiczne sposoby poprawy jakosci mrozonych malin. Wplyw metody zamrazania kriogenicznego na instrumentalna i sensoryczna charakterystyke tekstury malin.

Author(s) : KONDRATOWICZ J., KULDO Z.

Type of article: Article

Summary

The article states that the freezing method (cryogenic method or ventilation method) has an effect on the results of the tests performed to evaluate the texture and organoleptic properties of fruits.

Details

Original title: Technologiczne sposoby poprawy jakosci mrozonych malin. Wplyw metody zamrazania kriogenicznego na instrumentalna i sensoryczna charakterystyke tekstury malin.
Record ID : 2004-0772
Languages: Polish
Source: Chlodnictwo - vol. 37 - n. 6
Publication date: 2002
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Fruit
Keywords: Raspberry; Enhancement; Measurement; Texture; Organoleptic property; Process; Freezing; Fruit