Share

INFLUENCE OF PEELING AND FREEZING ON STRUCTURAL AND QUALITATIVE CHARACTERISTICS OF CHESTNUTS AND < MARRONS GLACES >.

[In Italian. / En italien.]

Author(s) : CRIVELLI G.

Type of article: Article

Summary

RESULTS ARE REPORTED OF RESEARCH CARRIED OUT TO ESTABLISH IF PEELING AND FREEZING OF CHESTNUTS AND STORAGE OF < MARRONS GLACES > AT DIFFERENT TEMPERATURES WOULD HAVE AN INFLUENCE ON SEPARATION OF THE GLAZE AND ON INCREASING OF THE TEXTURE OF FINISHED PRODUCTS. IT IS POINTED OUT THAT FREEZING IS A USEFUL PRESERVATION TECHNIQUE AND THAT DEFECTS IN < MARRONS GLACES > ARE INDEPENDENT OF PRETREATMENT OF CHESTNUTS AND OF KIND OF FREEZING AND STORAGE. THE TEMPERATURES FOR THE BEST PRESERVATION OF < MARRONS GLACES > ARE BETWEEN 273 AND 258 K (0 AND -15 DEG C).

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-1207
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 19
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (10)
See the source

Indexing