Effect of fuzzy-controlled slow freezing on pumpkin (Cucurbita Moschata Duch) cell disintegration and phenolics
Freezing has been widely used to preserve vegetables including seasonal pumpkins. This work aimed to investigate the effects of freezing on pumpkin cell disintegration and phenolics. A fuzzy logic control (FLC) system was built to obtain better temperature control of the freezing system. Changes in...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2020-05-01
|
Series: | Potravinarstvo |
Subjects: | |
Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1303 |