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.
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