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STUDY OF TECHNICAL CONDITIONS FOR FROZEN POTATO PROCESSING.

[In Russian. / En russe.]

Author(s) : NIKOLAISVILI T. G., EVELEV S. A., GOLOVKIN N. A.

Type of article: Article

Summary

THE EFFECT OF LENGTH OF COLD STORAGE, FREEZING RATE AND FINAL TEMPERATURE, THERMAL PRETREATMENT OF POTATO IN WATER ON THE VARIATION OF RHEOLOGICAL CHARACTERISTICS, WATER RETENTION AND SORPTION CAPACITIES. THE LARGEST VARIATION OF THESE PHYSICAL CHARACTERISTICS ON THE FREEZING OF POTATO WAS NOTED IN THE INTERVAL OF TEMPERATURE DECREASE FROM CRYOSCOPIC TEMPERATURE TO 268 K (-5 DEG C). FOR FREEZING THE MOST USEFUL TREATMENT IS SUBJECTING THE POTATOES TO A SHORT TERM THERMAL TREATMENT IN WATER.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1987-1395
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 4
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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