Effect of fuzzy-controlled slow freezing on pumpkin (Cucurbita Moschata Duch) cell disintegration and phenolics

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...

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Bibliographic Details
Main Authors:	Yohanes Kristianto, Wignyanto, Bambang Dwi Argo, Imam Santoso
Format:	Article
Language:	English
Published:	HACCP Consulting 2020-05-01
Series:	Potravinarstvo
Subjects:	pumpkin freezing fuzzy disintegration phenolic
Online Access:	https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1303

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