Contribution to the elaboration of C-value assessment methodology in vegetable heat processing
1994
Zlatkovic, B. | Gugusevic-Djakovic, M. | Kostic, S. (Faculty of Agriculture, Belgrade (Yugoslavia))
The present paper shows the results of experimental assessment of D and Z constants defining the intensity of tissue softening during heating in water for the purpose of further C-value assessment method objectivization. Tissue softening coefficients CT calculated on the basis of these constants enable the prediction of the degree of tissue softening, i.e. the degree of its firmness following cooling.
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