TY  - JOUR
AU  - Stevanović, Snežana M.
AU  - Milovančević, Uroš
AU  - Otović, Milena
AU  - Marković, Dragan
AU  - Leposavić, Aleksandar
AU  - Urošević, Tijana
PY  - 2021
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/5708
AB  - Freezing is the method usually used for preserving delicate fruit, because the product tends to maintain its original attributes, i.e., keeping its nutritional properties as close as possible to those of fresh fruit. Strawberry is a widespread and highly demanded fruit, but the fresh fruits are available in a short period of time and the largest amount of strawberry is processed by freezing. The aim of the paper is to determine the effect of process of freezing in the industrial conditions, with precooling, on the relevant parameters of the strawberry quality.  The fruits were frozen in the conventional freezing tunnel by cold air temperature of –33 °C until reaching a temperature of –15 °C in the thermal center of the fruits. Packaged frozen fruits were stored in the chamber  at –18 °C. In order to determine the changes in strawberry quality, the content of dry matter, total sugars and acids, pH, vitamin C, and sensory quality characteristics were analyzed. Also, quality index of the fresh and frozen strawberry is determined by calculation. The obtained results showed that there were no significant changes in the physicochemical parameters of quality after the freezing of the strawberry fruits. Significant  changes are found in the sensory characteristics and the most remarkable is the loss of consistency and firmness of the frozen strawberry. Also, some modified color, taste and aroma of the strawberry fruit have been noticed after freezing in the industrial conditions.
PB  - Beograd: SMEITS
T2  - KGH. Klimatizacija, grejanje, hlađenje
T1  - Effect of freezing in the industrial conditions  on quality of strawberry fruits
IS  - 3
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_machinery_5708
ER  - 

@article{
author = "Stevanović, Snežana M. and Milovančević, Uroš and Otović, Milena and Marković, Dragan and Leposavić, Aleksandar and Urošević, Tijana",
year = "2021",
abstract = "Freezing is the method usually used for preserving delicate fruit, because the product tends to maintain its original attributes, i.e., keeping its nutritional properties as close as possible to those of fresh fruit. Strawberry is a widespread and highly demanded fruit, but the fresh fruits are available in a short period of time and the largest amount of strawberry is processed by freezing. The aim of the paper is to determine the effect of process of freezing in the industrial conditions, with precooling, on the relevant parameters of the strawberry quality.  The fruits were frozen in the conventional freezing tunnel by cold air temperature of –33 °C until reaching a temperature of –15 °C in the thermal center of the fruits. Packaged frozen fruits were stored in the chamber  at –18 °C. In order to determine the changes in strawberry quality, the content of dry matter, total sugars and acids, pH, vitamin C, and sensory quality characteristics were analyzed. Also, quality index of the fresh and frozen strawberry is determined by calculation. The obtained results showed that there were no significant changes in the physicochemical parameters of quality after the freezing of the strawberry fruits. Significant  changes are found in the sensory characteristics and the most remarkable is the loss of consistency and firmness of the frozen strawberry. Also, some modified color, taste and aroma of the strawberry fruit have been noticed after freezing in the industrial conditions.",
publisher = "Beograd: SMEITS",
journal = "KGH. Klimatizacija, grejanje, hlađenje",
title = "Effect of freezing in the industrial conditions  on quality of strawberry fruits",
number = "3",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_machinery_5708"
}

Stevanović, S. M., Milovančević, U., Otović, M., Marković, D., Leposavić, A.,& Urošević, T.. (2021). Effect of freezing in the industrial conditions  on quality of strawberry fruits. in KGH. Klimatizacija, grejanje, hlađenje
Beograd: SMEITS., 50(3).
https://hdl.handle.net/21.15107/rcub_machinery_5708

Stevanović SM, Milovančević U, Otović M, Marković D, Leposavić A, Urošević T. Effect of freezing in the industrial conditions  on quality of strawberry fruits. in KGH. Klimatizacija, grejanje, hlađenje. 2021;50(3).
https://hdl.handle.net/21.15107/rcub_machinery_5708 .

Stevanović, Snežana M., Milovančević, Uroš, Otović, Milena, Marković, Dragan, Leposavić, Aleksandar, Urošević, Tijana, "Effect of freezing in the industrial conditions  on quality of strawberry fruits" in KGH. Klimatizacija, grejanje, hlađenje, 50, no. 3 (2021),
https://hdl.handle.net/21.15107/rcub_machinery_5708 .