ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— Carrot sticks were frozen by immersion in Food Freezant-12, in vapor from liquid nitrogen, in a fluidzed bed tunnel and on trays. Those frozen in Food Freezant-12 were the firmest and most crisp. Texture was related to time needed to freeze the carrots. Either a puncture-testing device or shear press can be used to test for firmness.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb15569.x
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