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Suitability to freezing of berries grown in Latvia.

Author(s) : ABOLTINS A., SKRUPSKIS I. A., KAMPUSE S., et al.

Summary

Many investigations made before point to the important influence of cultivar to producing of good quality frozen berries. Therefore it is necessary to investigate the suitability of different cultivars to freezing and the influence of freezing on the quality of the final product. The aim of the research is to evaluate the influence of freezing processes on berry cultivars grown in Latvia for the production of frozen berries. The main task is to evaluate the influence of freezing on the berry quality of different raspberry and currant cultivars. The optimized and experimentally verified model will help to explain and predict physical processes in berries during thawing and to find parameters that describe this process, selected suitable cultivars for processing of frozen berries. Freezing does not change significantly the color of raspberry puree, but influences the quality of products prepared of black currants. Therefore 5.0 cm thick bulk frozen raspberry layer, 5.0 cm thick block frozen raspberry layer and 3.0 cm thick block frozen raspberry layers were chosen for studying the thawing process. Freezing significantly decreases the tightness of jelly in products of those black-currant species which form jelly being fresh. The use of frozen juice in preparing jelly does not change the structure and fluidity of currant jelly.

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Pages: ICR07-C2-846

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Details

  • Original title: Suitability to freezing of berries grown in Latvia.
  • Record ID : 2008-0283
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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