Corpus ID: 40714928

Freezing characteristics and texture variation after freezing and thawing of four fruit types

@article{Sirijariyawat2012FreezingCA,
  title={Freezing characteristics and texture variation after freezing and thawing of four fruit types},
  author={Arpassorn Sirijariyawat and S. Charoenrein},
  journal={Songklanakarin Journal of Science and Technology (SJST)},
  year={2012},
  volume={34},
  pages={517-523}
}
One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the lowest freezing point, whereas pineapple showed the highest freezing rate. The highest firmness and… Expand

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