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The influence of freezing and thawing on certain characteristics of garlic.

Wplyw procesu zamrazania i rozmrazania na wybrane cechy czosnku.

Author(s) : KLUZA F., DOMIN M., WOLAK S.

Type of article: Article

Summary

Can the colour and texture of garlic be maintained following freezing and thawing? Peeled cloves of garlic (vacuum packaged or bulk-packed) were frozen in air at a temperature of -10 to -180 °C, or in glycol at a temperature of -20 to -40 °C or in liquid nitrogen at a temperature of -196 °C. Thawing was carried out in air at 17-20 °C (all samples) and in water (vacuum packed samples) at 30 °C. The freezing/thawing curves obtained and examination of the texture of the samples showed that the best colour and texture were obtained using glycol freezing (the speed of freezing was comparable to that obtained in air at a temperature of -130 to -150 °C).

Details

  • Original title: Wplyw procesu zamrazania i rozmrazania na wybrane cechy czosnku.
  • Record ID : 2002-0848
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 4
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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