Meyve ve Sebzelerin Dondurularak Değerlendirilmesi

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

1. Persson, P.O., 1968. Trends in storage of frozen foods, particularly with regard to the physical conditions. International Institute of Refrigeration Paris, France.
2. Recommendations for the Processing and Handling of frozen foods. International Institute of Refrigeration Parts, France, 1964.
3. 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.