Influence of freezing rate on quality changes during freeze-drying of strawberries
1987
Jankovic, M. (Poljoprivredni fakultet, Beograd (Yugoslavia). Institut za prehrambenu tehnologiju i biohemiju)
It was established that a slower rate of freezing strawberries, in the process of freeze-drying, achieves better retention of 1-ascorbic acid jnd total antrocyanins, shorter drying time, better rehydration and firmness of berries. In the process of freeze-drying strawberries, the freezing rate should not be higher than 1,42x10- m/s.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Unassigned data from Yugoslavia