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Microstructure of frozen paprika.

Mikrostruktura zamrazanych owocow papryki.

Author(s) : WOLAK S., KLUZA F.

Type of article: Article

Summary

The effect of the kinetics of the freezing process on the structure of tissues of paprika Capsicum annuum L. is presented. An assessment of the microstructure of samples was carried out on the basis of application of optical microscopy as well as scanning electronic microscopy. The authors showed that depending on the freezing rate, various types of damages to tissue structure occur, thus lowering the quality of paprika. The damage decreases as the freezing rate is increased and for a freezing rate greater than 8.5 cm/h negligible damage has been found.

Details

  • Original title: Mikrostruktura zamrazanych owocow papryki.
  • Record ID : 2004-2334
  • Languages: Polish
  • Source: Technika Chlodnicza i Klimatyzacyjna - vol. 10 - n. 8
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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