Meyve ve Sebzelerin Dondurularak Değerlendirilmesi

Öz

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.

Anahtar Kelimeler

• Meyve
• Sebze
• Dondurucu

Freezing Preservation of Fruits and Vegetables

Öz

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.

Anahtar Kelimeler

• Fruits
• Vegetables
• Freezing

Kaynakça

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.