Rheologic characteristics of cryolabile vegetative raw materials

Rheologic characteristics of cryolabile vegetative raw materials

Rheologic characteristics of cryolabile subtropical fruits (kiwi, feijoa, ebony) after freezing, cryoprotector processing, and processing with low frequencies have been defined. The efficiency of using these processes in subtropical cryolabile materials has been demonstrated.

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Bibliographische Detailangaben
Veröffentlicht in:Russian agricultural sciences 2013-05, Vol.39 (3), p.284-286
Hauptverfasser: Kasyanov, G. I, Syazin, I. E
Format: Artikel
Sprache:eng
Schlagworte:
Acca
Agriculture
Agronomy
Biomedical and Life Sciences
Carbon dioxide
Cryopreservation
Deformation
Enzymes
Food processing industry
Freezing
Fruits
Life Sciences
Load
Low temperature physics
Mechanical properties
Plant Biochemistry
Raw materials
Storage and Processing of Agricultural Products
Studies
tropical and subtropical fruits
Vegetables
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Beschreibung
Zusammenfassung:Rheologic characteristics of cryolabile subtropical fruits (kiwi, feijoa, ebony) after freezing, cryoprotector processing, and processing with low frequencies have been defined. The efficiency of using these processes in subtropical cryolabile materials has been demonstrated.
ISSN:1068-3674
1934-8037
DOI:10.3103/S1068367413030105