Share

Influence of osmotic deshydration during the freezing process used for apples.

Wplyw wstepnej obróbki osmotycznej na przebieg procesu zamrazania jablek.

Author(s) : PALACHA Z., KAMINSKA A.

Type of article: Article

Summary

The article presents the influence of osmotic dehydration connected with impregnation of material by osmotic substance (sucrose) during the freezing process of an apple. Osmotic dehydration caused significant reduction of the process. For a point distant of 10 mm from the surface it was found that a reduction of the cooling and phase changing times and extension of the final freezing time occurred. However, the total freezing time for a dehydrated apple was shorter than that for a raw apple and decreased together with extension of osmotic dehydration time.

Details

  • Original title: Wplyw wstepnej obróbki osmotycznej na przebieg procesu zamrazania jablek.
  • Record ID : 2004-2290
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 3
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing