Partial Drying of Cut Pears to Improve Freeze/Thaw Texture

ABSTRACT Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentr...

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Veröffentlicht in:	Journal of food science 1993-03, Vol.58 (2), p.357-360
Hauptverfasser:	BOLIN, H.R., HUXSOLL, C.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences drying Food industries freeze thaw Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology pears Refrigeration texture
Online-Zugang:	Volltext
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