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Étude de l'effet des radiations électromagnétiques pendant la congélation sur la structure de glace et la qualité des tissus des fruits et légumes.

Study on the effect of electromagnetic radiations during freezing on ice structure and quality of fruit and vegetable tissues.

Auteurs : KUMAR P.

Type de monographie : Thèse de doctorat

Résumé

Freezing is an efficient method of food preservation. It is a process, which transforms free water available in the food products to ice, resulting in a reduction of water activity in the food matrix.
The immobilization of free water inhibits the microbial growth and slows down enzymatic and chemical degradation reactions causing deterioration of food products at a slower rate. However, it can also induce irreversible damages at the cellular level, which then degrade the overall quality of the frozen food products

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Pages : 178

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Détails

  • Titre original : Study on the effect of electromagnetic radiations during freezing on ice structure and quality of fruit and vegetable tissues.
  • Identifiant de la fiche : 30031323
  • Langues : Anglais
  • Édition : ONIRIS - Nantes - France
  • Date d'édition : 09/11/2018

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