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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书目信息
页码
pp. 67-70
其它主题
Yougoslavie/ congelation; Rehydratation; Durete; Fruit; Sechage; Liofilizacion; Fruto; Yugoslavia/ congelacion; Rehidratacion
语言
注释
3 tables; 9 ref. Summary (En)
类型
Summary
1991-08-15
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