Temperature dynamics during thawing of raspberry layer
2001
Iljins, U. | Kampuse, S. | Aboltins, A. | Skrupskis, I.A. (Latvia Univ. of Agriculture, Jelgava (Latvia))
Freezing is one of the most used methods for long-term preservation of soft berries. Though, it is important to use appropriate thawing methods to avoid decrease of food value. Researches, carried out during the years 1998-2000 at the Dobele State Horticultural Plant Breeding and Research Station, Latvia, investigated thawing processes of frozen raspberry layer. Theoretical model describes warming of layer until the melting point and is more suitable for description of warming of either dense or thick raspberry layer. In thin and friable berry layers the convection of air, heterogeneity of the medium and differences between thermal conductivity of air and berries must be taken into account.
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