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Vacuum cooling of strawberries.

Prerrefrigeración de fresas por vacío.

Author(s) : AMIGO MARTIN P., MINGOT MARCILLA J.

Type of article: Article

Summary

Within 30 minutes, fruit surface temperature has decreased from 20.4 to 3.1 deg C and fruit internal temperature had decreased from 21.2 to 3 deg C. Vacuum cooling has no deleterious effects on fruit mechanical properties. Vacuum cooling resulted in an average weight loss of 2.31%, but weight loss during subsequent cold storage was less in vacuum-cooled fruits than in control fruits.

Details

  • Original title: Prerrefrigeración de fresas por vacío.
  • Record ID : 1998-3574
  • Languages: Spanish
  • Source: Aliment., Equipos Tecnol. - vol. 15 - n. 2
  • Publication date: 1996

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