Meyve ve Sebzelerin Dondurularak Değerlendirilmesi

Year 1970, Volume: 3 Issue: 4, 94 - 100, 31.12.1970

Arsan Bilişli

Abstract

This paper introduces and advises food processors in deep freezing techniques and methods. The necessary qualities of the products for free zing, preparation prior to freezing, freezing, deep frozen storage and the wing conditions ax described.

Keywords

Meyve , Sebze , Dondurucu

Freezing Preservation of Fruits and Vegetables

Abstract

This paper introduces and advises food processors in deep freezing techniques and methods. The necessary qualities of the products for free zing, preparation prior to freezing, freezing, deep frozen storage and the wing conditions axe described.

Keywords

Fruits , Vegetables , Freezing

References

• Persson, P.O., 1968. Trends in storage of frozen foods, particularly with regard to the physical conditions. International Institute of Refrigeration Paris, France.
• Recommendations for the Processing and Handling of frozen foods. International Institute of Refrigeration Parts, France, 1964.
• Tressler, D.K., Van Arsdel, B.W., Copley, J.M., 1968. The freezing preservation of foods. Vol.3 The AVI Publishing Company, Inc., New York.