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Document IIF

La congélation de l'ail et sa structure.

Freezing of garlic and its structure.

Auteurs : KLUZA F., DOMIN M.

Résumé

Prior to the studies dehulling of single cloves was performed and the material was not subjected to any heat treatment. The garlic was frozen in air at -10 to -180 °C, in glycol from -20 to -40 °C and in liquid nitrogen at -196 °C loose and in vacuum package. Thawing was carried out in air at 17-20 °C (all samples) and in water (vacuum packed samples) at 30 °C. As result, there were obtained freezing and thawing curves as well as visualization of sample structure studied. It was found that colour and structure of garlic is maintained best at freezing in liquid when the freezing rate is close to that in air achieved at temperature -130 to -150 °C.

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Format PDF

Pages : 2000-4

Disponible

  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : Freezing of garlic and its structure.
  • Identifiant de la fiche : 2002-2477
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 932-937; fig.; phot.; tabl.; 9 ref.

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