ShareTexture and histological structure of carrots frozen at a programmed rate and thawed in an electrostatic field.
Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K., NOMURA T., SASAKI J.
Type of article: Article
Summary
Results suggest the optimum rate of freezing was -5 deg C/minute. The frozen disks were defrosted comparatively fast even at -3 deg C by electrostatic thawing. Drip, cell damage and softening of disks were prevented by electrostatic thawing.
Details
- Original title: Texture and histological structure of carrots frozen at a programmed rate and thawed in an electrostatic field.
- Record ID : 1995-3614
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 6
- Publication date: 1994/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Vegetables
- Keywords: Thawing rate; Thawing; Carrot; Texture; Vegetable; Freezing
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Programmed freezing affects texture, pectic com...
- Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record
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Programmed freezing affects texture, pectic com...
- Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record
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Frozen carrots texture and pectic components as...
- Author(s) : FUCHIGAMI M., MIYAZAKI K., HYAKUMOTO N.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record
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Textural and ultrastructural changes in carrot ...
- Author(s) : ROY S. S., TAYLOR T. A., KRAMER H. L.
- Date : 2001/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 66 - n. 1
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ELECTROPHYSICAL ANALYSIS OF FREEZING REVERSIBIL...
- Author(s) : JUCKOV A. V., CERNYSEV V. M.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 1
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