Effect of Freezing and Thawing on the Quality of Durian (Durio zibethinus Murray) Pulp

@inproceedings{Tagubase2016EffectOF,
  title={Effect of Freezing and Thawing on the Quality of Durian (Durio zibethinus Murray) Pulp},
  author={Jackie Lou Tagubase and Shigeaki Ueno and Yumiko Yoshie and Tetsuya Araki},
  year={2016}
}
The effect of freezing, and iced and hot water thawing on the quality of durian pulp was investigated. Mature durian pulp was removed with seeds, vacuum-packed, and frozen at -20°C. Thawing in iced water (~0°C) and hot water (~90°C) was then applied and the quality of the pulp was assessed based on physicochemical properties (pH, moisture content, soluble solids concentration (SSC), color, sugar content (sucrose, glucose, and fructose), and organic acid content (succinic acid and citric acid… 
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