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PHYSICO-CHEMICAL CHARACTERISTICS OF FREEZE-DRIED STRAWBERRIES AND RASPBERRIES.

[In Bulgarian. / En bulgare.]

Author(s) : GUEGOV J.

Type of article: Periodical article

Summary

SENGA SENGANA STRAWBERRIES AND MALLING PROMISE RASPBERRIES WERE FREEZE-DRIED. SOLID MATTER, ASCORBIC ACID, RESIDUAL MOISTURE, REHYDRATION RATE, COLOUR AND LOSS OF FLAVOUR COMPOUNDS WERE DETERMINED AFTER FREEZE-DRYING AND 3, 6, 12, 18 AND 24-MONTH STORAGE. AFTER DRYING THE REHYDRATION COEFFICIENT OF RASPBERRIES WAS 80% AND REMAINED UNCHANGED DURING STORAGE. THE REHYDRATION COEFFICIENT OF STRAWBERRIES WAS 45% AND DECREASED DURING STORAGE. MINOR VITAMIN C LOSSES (ABOUT 10%) WERE FOUND IN FREEZE-DRIED STRAWBERRIES. THIS PERCENTAGE DID NOT CHANGE DURING STORAGE.

Details

  • Original title: [In Bulgarian. / En bulgare.]
  • Record ID : 1986-0428
  • Languages: Bulgarian
  • Source: Sci. Works - 20; 95-106; 4 tabl.; 14 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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