ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Apple tissue was frozen at different temperatures and in different solutions, thawed, examined microscopically and tested for resistance to compression (firmness). In slow freezing, ice crystals separated the cells, crushed them, and ruptured ceil walls to produce radial splits in the tissue. The mechanical freezing damage occurs during freezing rather than during thawing. The firmness of frozen tissue was much lower than that of raw tissue. The effect of most added solutes was to minimize ice-caused damage and to increase firmness with increasing concentration. The lower the temperature of freezing, the firmer was the tissue and the less was the amount of tissue disruption. The maximum firmness of frozen tissue was about half that of raw tissue, with the major decrease in strength due to loss of turgor. Firmness was increased to about twice that of raw tissue by immersion of the raw tissue in salt solutions at -2°C or at lower temperatures if the solutions remained unfrozen.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1968.tb09077.x
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