Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?
This study compares cryogenic freezing (–80 °C and 0.5 m/s air velocity) and mechanical freezing (–40 °C and 4 m/s air velocity) conditions/methods on the quality of melon and apple tissues during a 90-day storage. Samples were analysed on the 7th, 30th, 60th, and 90th day for various qualities: pH,...
| Những tác giả chính: | , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Elsevier
2024-06-01
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| Loạt: | Applied Food Research |
| Những chủ đề: | |
| Truy cập trực tuyến: | http://www.sciencedirect.com/science/article/pii/S2772502223001117 |