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ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES

The effect of freezing rate on the quality of dried Jonagold and Idared was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing rate: 0,5 °C/min), contact plate freezing (2 °C/min) and vacuum-freezing (3 °C/min). The quality of the freeze dried produc...

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Principais autores: Antal Tamás, Sikolya László, Kerekes Benedek
Format: Artigo
Sprog:Inglês
Udgivet: Sciendo 2013-12-01
Serier:Acta Universitatis Cibiniensis. Series E: Food Technology
Fag:
apple
freezing
freeze drying
drying time
quality assessment
Online adgang:https://doi.org/10.2478/aucft-2013-0006
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