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

[In Italian. / En italien.]

Author(s) : CRIVELLI G.

Type of article: Article

Summary

RESULTS OF RESEARCH CARRIED OUT TO ESTABLISH IF PEELING AND FREEZING OF CHESTNUTS AND STORAGE OF < MARRONS GLACES > AT DIFFERENT TEMPERATURES WOULD NOT AFFECT SEPARATIONOF THE GLAZE AND THE INCREASE OF TEXTURE OF THE FINISHED PRODUCE ARE REPORTED. IT IS POINTED OUT THAT FREEZING IS A USEFUL PRESERVATION TECHNIQUE AND THAT DEFECTS OF < MARRONS GLACES > ARE INDEPENDENT OF PRETREATMENT OF CHESTNUTS AND OF THAT 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 : 1990-0709
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 28 - n. 271
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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