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The effect of temperature and package type on shelf life of freeze-dried Brussels sprouts.

Author(s) : IRZYNIEC Z., KLIMCZAK J., MICHALOWSKI S.

Summary

Freeze-dried Brussels sprouts, variety Boxer, was vacuum-packed into laminated-foil bags (polyamide, polyethylene) and into polyethylene-foil bags without air evacuation. The product thus packed was stored at temperatures of 0 and 20 °C. At specified time intervals the concentration of vitamin C, the content of chlorophyll pigments and their magnesium-free derivatives, pheophytins, and moisture content were determined. Based on the recorded results, it has been found that the package type has a greater effect on the stability of vitamin C and chlorophyll pigments in the stored freeze-dried Brussels sprouts than the temperature.

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Pages: p. 530-535

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Details

  • Original title: The effect of temperature and package type on shelf life of freeze-dried Brussels sprouts.
  • Record ID : 2001-1101
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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