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Influence of freezing rate and the ripeness state of fresh courgette on the quality of freeze-dried products and freeze-drying time.

Author(s) : GENIN N., RENE F.

Type of article: Article

Summary

In the study, the authors show that the freezing rate has no influence on the final quality of frozen courgettes nor on the dehydration time. On the other hand, the degree of ripeness seems to be of prime importance and be easily estimated by colourimetric measurements on the fresh vegetable skin or by calorimetric measurement of the glass transition temperature. They also propose a colourimetric criterion for selecting courgettes before processing and predicting the luminance of the freeze-dried product.

Details

  • Original title: Influence of freezing rate and the ripeness state of fresh courgette on the quality of freeze-dried products and freeze-drying time.
  • Record ID : 1997-1605
  • Languages: English
  • Source: J. Food Eng. - vol. 29 - n. 2
  • Publication date: 1996/08
  • Document available for consultation in the library of the IIR headquarters only.

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