Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7175328 | International Journal of Refrigeration | 2018 | 30 Pages |
Abstract
The focus of interest of this research was freezing preservation of green bean and strawberry in a home type freezer. Freezing time and freezing rates were determined from the cooling curves obtained experimentally. Home type freezing provided slow freezing rate. NMR Relaxometry measurements showed that freezing did not keep the cellular integrity in strawberries and green beans due to structural damage and extracellular ice formation. Packaged samples were stored at â27°C for approximately 3 months. Although total phenolic content, antioxidant activity and color changes of samples were not significant, significant L-ascorbic acid losses were determined for 13 weeks' frozen storage of strawberries and green beans. Home freezing should be done at appropriate freezing rate to preserve the texture and the nutritional content of fruits and vegetables.
Keywords
Related Topics
Physical Sciences and Engineering
Engineering
Mechanical Engineering
Authors
Merve Bulut, Ãzgür Bayer, Emrah Kırtıl, Alev Bayındırlı,