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Experiments with freezing of melon cubes in Israel
Year:
1974
Authors :
Angel, Samuel
;
.
Volume :
9
Co-Authors:
ANGEL, S., Agricultural Research Organization, POB. 6, Bet Dagan, Israel, Dijon, 21000, France
PRÉAUD, J.M., Agricultural Research Organization, POB. 6, Bet Dagan, Israel, Dijon, 21000, France
Facilitators :
From page:
205
To page:
211
(
Total pages:
7
)
Abstract:
Freezing experiments with Israeli varieties of melons were carried out to study the effects of presoaking and different methods of freezing, packing and defrosting on the organoleptic properties of defrosted cubes. Presoaked fruit was preferred to the controls. Vacuum‐packed fruit was compressed, soft and watery. Nitrogen packed fruit was superior in taste, texture and appearance to the air packed. Fast defrosting resulted in a firmer, tastier product. Copyright © 1974, Wiley Blackwell. All rights reserved
Note:
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More details
DOI :
10.1111/j.1365-2621.1974.tb01764.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19697
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:30
Scientific Publication
Experiments with freezing of melon cubes in Israel
9
ANGEL, S., Agricultural Research Organization, POB. 6, Bet Dagan, Israel, Dijon, 21000, France
PRÉAUD, J.M., Agricultural Research Organization, POB. 6, Bet Dagan, Israel, Dijon, 21000, France
Experiments with freezing of melon cubes in Israel
Freezing experiments with Israeli varieties of melons were carried out to study the effects of presoaking and different methods of freezing, packing and defrosting on the organoleptic properties of defrosted cubes. Presoaked fruit was preferred to the controls. Vacuum‐packed fruit was compressed, soft and watery. Nitrogen packed fruit was superior in taste, texture and appearance to the air packed. Fast defrosting resulted in a firmer, tastier product. Copyright © 1974, Wiley Blackwell. All rights reserved
Scientific Publication
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