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Study on the effect of electromagnetic radiations during freezing on ice structure and quality of fruit and vegetable tissues.

Author(s) : KUMAR P.

Type of monograph: Doctoral thesis

Summary

Freezing is an efficient method of food preservation. It is a process, which transforms free water available in the food products to ice, resulting in a reduction of water activity in the food matrix.
The immobilization of free water inhibits the microbial growth and slows down enzymatic and chemical degradation reactions causing deterioration of food products at a slower rate. However, it can also induce irreversible damages at the cellular level, which then degrade the overall quality of the frozen food products

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Format PDF

Pages: 178

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Details

Original title: Study on the effect of electromagnetic radiations during freezing on ice structure and quality of fruit and vegetable tissues.
Record ID : 30031323
Languages: English
Publication: ONIRIS - Nantes - France
Publication date: 2018/11/09

Indexing

Themes: Freezing of foodstuffs;
Fruit;
Vegetables
Keywords: Freezing; Fruit; Vegetable; Electromagnetism; Radiation; Ice