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Process of cracking and drip loss development during freezing and thawing.
Author(s) : SEBOK A., CSEPREGI I., BONTOVICS P., BAAR C., BEKE G.
Summary
The process of cracking during freezing was studied by measuring the breaking force, cracking frequency, volumetric changes at different temperatures by disrupting the freezing process. The results support the assumption that freeze-cracking is mainly related to volumetric increase, non-uniform contraction may have a secondary effect only. The formation of drip loss was studied by interrupting the freezing and thawing process temperatures. Storage at -4 and -8 deg C for one day increased drip loss in both cycles significantly. Elasticity modulus is decreasing exponentially during the thawing process.
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Details
- Original title: Process of cracking and drip loss development during freezing and thawing.
- Record ID : 1996-0970
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs;
Fruit;
Vegetables - Keywords: Thawing; Food; Mechanical property; Drip; Deterioration; Process; Weight loss; Vegetable; Development; Freezing; Fruit
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