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INFLUENCE OF FREEZING AND CRUSHING ON GARLIC QUALITY.

Author(s) : KUZMIN M. P.

Summary

THE EFFECT OF DIFFERENT FREEZING PROCESSES (SLOW ; AT A MEDIUM RATE IN A FLUIDIZED BED ; QUICK, BY LIQUID NITROGEN SPRAYS) AND CRUSHING PROCESSES ON THE QUALITY OF GARLIC (ALLIUM SATIVUM L) WAS STUDIED. ITWAS ESTABLISHED THAT DURING FREEZING AND CRUSHING VITAMIN C AND ESSENTIAL OIL CONTENTS DECREASE SLIGHTLY. THE LOSSES ARE REDUCED TO THE MINIMUM BY FLUIDIZED BED FREEZING AND LIQUID NITROGEN SPRAYS.

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Pages: 589-594

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Details

  • Original title: INFLUENCE OF FREEZING AND CRUSHING ON GARLIC QUALITY.
  • Record ID : 1985-2452
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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