2024-03-29T13:00:44Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/663402018-11-29T12:00:59Zcom_10261_42343com_10261_2col_10261_42344
00925njm 22002777a 4500
dc
Álvarez, M. Dolores
author
Canet, Wenceslao
author
1998-01
Results are presented on the effect of different ranges of temperature fluctuation (-24 to -18°C, -18 to - 12°C, -12 to -6°C, -24 to -12°C and -18 to -6°C) on the compression, shear and tension parameters of packed and unpacked frozen potato tissue. The initial temperature, duration and number (2, 4, 8, 16, 24 and 32) of fluctuations were varied. The highest parameter values occurred in samples subjected to fluctuations between -24°C and -18°C, and the lowest values in the range -18 to -6°C. The mechanical strength of the frozen tissue decreased with an increase in the number of fluctuations and in most cases was lower in the packed samples. Moisture loss was greatest in the -18 to -6°C range for pre-packed samples. Changes in the maximum compression force, as a measure mechanical damage, showed the greatest level of significance. © Springer-Verlag 1998.
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung A 206(1): 52-57 (1998)
http://hdl.handle.net/10261/66340
10.1007/s002170050213
Effect of temperature fluctuations during frozen storage on the quality of potato tissue (cv. Monalisa)