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Author Arpassorn Sirijariyawat
Alternative Author Sanguansri Charoenrein
Songklanakarin Journal of Science and Technology
TitleFreezing characteristics and texture variation after freezing and thawing of four fruit types
ImprintVol. 34 No. 5, September-October 2012
Call# FOOD 7838

CALL # Volume Number Month Year Barcode Status

AbstractOne major problem with frozen fruits is a loss of texture. Therefore this study investigated the eff ects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozen- thawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had t he highest total soluble solids content and the lowest freezing point, whereas pineapple showed the highest freezing rate. Th e highest firmness and crunchy texture were found in fresh apple, and these properties were absent in the other fresh fruit s. The firmness of all frozen fruits significantly decreased by different percentages as compared to those of the fresh fru its. The drip loss of each fruit type was also significantly different with apple samples having the highest firmness decrease and drip loss. This study shows that freezing characteristics and frozen fruit properties depend on type of fruit.
DescriptPage 517-523
Subject freezing
freezing rate
drip loss