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Selected indices of radish quality as affected by the thawing method.

Wybrane wyrózniki jakosci rzodkiewki jako skutek wykorzystania sposobu rozmrazania.

Author(s) : GÓRAL D.

Type of article: Article

Summary

Results of investigations of the effect of thawing methods on selected indices of food quality are presented in this article. The investigations dealt with various thawing methods used for radish: in water, in air and an impingement method. The final quality was assessed on the basis of thaw dripping and five grade sensory assessment. On the basis of these results the author has concluded that application of a method of inverted fluidization to thawing ensures that the taste of thawed vegetables is very similar to that of fresh ones. The impingement thawing method ensured that the quality of thawed radishes was closest to the quality of fresh ones.

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Format PDF

Pages: 144-147

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Details

  • Original title: Wybrane wyrózniki jakosci rzodkiewki jako skutek wykorzystania sposobu rozmrazania.
  • Record ID : 2006-0328
  • Languages: Polish
  • Source: Technika Chlodnicza i Klimatyzacyjna - vol. 12 - n. 4
  • Publication date: 2005

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