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The pre-treatment of fruits and vegetables

Torreggiani D., Lucas Thiphaine, Raoult-Wack Anne-Lucie. 2000. The pre-treatment of fruits and vegetables. In : Managing frozen foods. ed. by Christopher J. Kennedy. Cambridge : Woodhead Limited, pp. 57-80.

Book chapter
Full text not available from this repository.

Abstract : Frozen fruits and vegetables undergo quality deterioration during freezing and frozen storage, due to the large amount of water in the fresh product. In addition, texture degradation, structural collapse and drip loss will occur during and after thawing. If pre-freezing, freezing and storage operations are not carried out adequately, frozen products may resemble their fresh counterparts in name only. In this chapter, we discuss the ways in which pre-freeze treatments, in particular formulation, can be used to maximise the quality and stability of frozen foods. (Résumé d'auteur)

Mots-clés Agrovoc : fruits, légume, Produit congelé, Formulation, Qualité, Aptitude à la conservation, Traitement

Classification Agris : Q02 - Food processing and preservation
Q03 - Food contamination and toxicology

Auteurs et affiliations

  • Torreggiani D., IVTPA (ITA)
  • Lucas Thiphaine, CEMAGREF (FRA)
  • Raoult-Wack Anne-Lucie, CIRAD-AMIS-AGROALIMENTAIRE (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/476247/)

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