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vol. 7, nr. 1 (2006)
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Physical changes of vegetables during freezing by conventional and impingement methods
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Dariusz Góral, Franciszek Kluza
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Department of Refrigeration and Power Engineering of Food Industry, Agricultural University, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 7 (2006), nr. 1,
pp. 59-71
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abstract:
Analysis was made of changes in some physical properties of vegetables treated with the conventional methods and in impingement system at reverse fluidization. French fries of 8x8 mm size, and carrot cubes of 8 mm side were frozen with impingement method and at natural convection conditions, whereas garlic, French fries, carrot and radish were thawed in water bath at the natural and forced convection and in air at the natural and forced convection and impingement system. It was found that the freezing proceeded the fastest at the impingement system despite the highest ambient temperature, and the greater loss of vegetable mass frozen after this method was reported. The thawing time and the properties of the environment of the process affected the extent of material mass loss and had a significant impact on shear test results. The application of the impingement technique in the reverse fluidization system for vegetable freezing and thawing allows to obtain products of higher quality as compared to those treated with other methods.
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keywords:
vegetables, physical properties, freezing methods, thawing
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original in:
Polish
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