Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass

Abstract This study evaluated the effect on physical and sensory properties of freezing Halved Avocados (HA) by Traditional Method (TM) in a continuous freezer and by electromagnetic field-assisted method (EM) with CAS (Cells Alive System) freezer, obtaining HATM and HAEM, respectively. Each HA from...

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Egile Nagusiak:	Enzo Aldoradin-Puza, Cynthia Rodríguez-Mázmela, Frank Esteban Cuba-Mayo, Cindy Victoria Morán-González, José Miguel Alemán-Polo
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Instituto de Tecnologia de Alimentos (ITAL) 2022-10-01
Saila:	Brazilian Journal of Food Technology
Gaiak:	Avocado Traditional freezing Electromagnetic field-assisted freezing Firmness
Sarrera elektronikoa:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100446&tlng=en
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