Influence of the freezing rate to chemical and sensory changes of blackberry fruits. [M.Sc. thesis] | Uticaj brzine zamrzavanja na hemijske i senzorske promene ploda kupine. Magistarski rad
2009
Ranđelović, D.G.
Along with raspberry and sour cherry, blackberry has been the most important fruit variety in Serbia, being widely frozen and exported. However, it is known that characteristic black surface colour of blackberry fruits changes by freezing to reddish-copper, which decreases its market value. In this study, freezing of the most widely grown blackberry variety (Thornfree) using fast and slow freezing method, at industrial scale, was done. Sensory evaluation and chemical analyses were done in order to determine the influence of freezing rate to surface colour change.
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