ShareThe freezing range of fruits, vegetables, and fruit and vegetable juices as a result of the interdependency of cooling conditions and physical properties as well as modifications of the product's components.
[In Polish. / En polonais.]
Author(s) : KLUZA F.
Type of article: Article
Summary
The interdependance of freezing temperature and the amount of water in a product are discussed. It is ascertained that the change of a freezing range depended on the amount of glucose added.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1998-0406
- Languages: Polish
- Source: Chlodnictwo - vol. 32 - n. 1
- Publication date: 1997
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Beverages - Keywords: Chilling; Physical property; Glucose; Fruit juice; Freezing; Fruit
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- Author(s) : GUEGOV J.
- Date : 1981
- Languages : Bulgarian
- Source: Sci. Works - n. 16
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LA CRYOCONCENTRATION PAR LE PROCEDE IRFA.
- Author(s) : VALENCE M., MISSIRIAN C., DAUMAS C.
- Date : 1986
- Languages : French
- Source: Cah. Ing. EDF - n. 21
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- Author(s) : HAYAKAWA K.
- Date : 2005
- Languages : Japanese
- Source: Refrigeration - vol. 80 - n. 936
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- Author(s) : CHEN C. S., NGUYEN T. K., BRADDOCK R. J.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
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INFLUENCE OF COOLING ON THE RATE OF VITAMIN C S...
- Author(s) : KANIEWSKI J., JEDRYKA T.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 11
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