Pecan texture as affected by freezing rates, storage temperature, and thawing rates
1999
Anzaldua-Morales, A. | Brusewitz, G.H. | Anderson, J.A.
Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture.
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书目信息
出版者
Elsevier Inc.
其它主题
Freezing quality; Compression
语言
英语
类型
Journal Article; Text
2024-02-28
MODS