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RESEARCH ON DEHYDROFREEZING OF FRUIT. 2. UTILIZATION FOR THE PREPARATION OF FRUIT SALAD.

Author(s) : CRIVELLI G.

Summary

APPLE, PEAR, CLINGSTONE PEACH DICES AND KIWIFRUIT SLICES WERE DEHYDROFROZEN BY DIFFERENT TECHNIQUES AND USED FOR THE PREPARATION OF FRUIT SALADS FOR DIRECT CONSUMPTION. COMPARED TO CANNED FRUIT SALADS, BETTER ORGANOLEPTIC PROPERTIES WERE OBSERVED. ESPECIALLY STRUCTURE AND FLAVOUR APPEARED VERY SIMILAR TO THOSE OF THE FRESH PRODUCT. ECONOMIC ASSESSMENTS SHOW THE ADVANTAGES OF THE DEHYDROFROZEN PRODUCT.

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Pages: 468-471

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Details

  • Original title: RESEARCH ON DEHYDROFREEZING OF FRUIT. 2. UTILIZATION FOR THE PREPARATION OF FRUIT SALAD.
  • Record ID : 1988-1902
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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