Chosen properties of vegetables after refrigeration treatment by different methods
Dariusz Góral
Uniwersytet Przyrodniczy w LublinieFranciszek Kluza
Uniwersytet Przyrodniczy w LublinieKatarzyna Kozłowicz
Uniwersytet Przyrodniczy w LublinieAbstract
Physical properties of chosen vegetables during and after refrigeration treatment by conventional methods and by impingement fluidization were investigated. Vegetables were frozen in the impingement fluidization apparatus and chest freezer and after that were thawed in a water bath under free and forced convection as well as in air under free convection and by impingement fluidization. It was found that freezing proceeded most quickly in impingement fluidization, despite the highest ambient temperature. Freezing of vegetables by this method caused greater weight loss. The thawing time and the environment characteristics in which the process is carried out affect the mass loss of raw materials and significantly affect the test cut results.
Keywords:
vegetables, physical properties, methods of refrigeration treatmentReferences
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Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
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