DEEP FREEZE CONSERVATION OF RASPBERRY
Само за регистроване кориснике
2013
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
After harvesting raspberries are sold directly to the market or going to freeze. Sensory quality of
fruits such as color and flavor are the main factors that influence consumer acceptance. The paper analyzes the process of freezing raspberries depending on how and freezing temperatures. The purpose of the freeze is to reduce the temperature of the product as it is economically feasible in an effort to reduce product quality and prevent deterioration in the product. Quick freezing is freezing process in which fast-forwards zone with the maximum degree of ice crystals (region -1 to -5 ° C) and reached the equilibrium (final) temperature of not higher than -18 ° C. Temperature at which it begins to freeze raspberries is -0.9 º C. Freezing is carried out in a strong current of cold air where the heat transfer coefficient of about 58 W/m2K.
Кључне речи:
freezing / raspberries / conservationИзвор:
13th International Conference: Research and Development in Mechanical Industry, RaDMI 2013, 2013, 836-841Финансирање / пројекти:
- Истраживање и развој опреме и система за индустријску производњу, складиштење и прераду поврћа и воћа (RS-MESTD-Technological Development (TD or TR)-35043)
Колекције
Институција/група
Mašinski fakultetTY - CONF AU - Marković, Dragan AU - Simonović, Vojislav AU - Marković, Ivana AU - Kosanić, Nenad AU - Čebela, Žarko PY - 2013 UR - https://machinery.mas.bg.ac.rs/handle/123456789/4942 AB - After harvesting raspberries are sold directly to the market or going to freeze. Sensory quality of fruits such as color and flavor are the main factors that influence consumer acceptance. The paper analyzes the process of freezing raspberries depending on how and freezing temperatures. The purpose of the freeze is to reduce the temperature of the product as it is economically feasible in an effort to reduce product quality and prevent deterioration in the product. Quick freezing is freezing process in which fast-forwards zone with the maximum degree of ice crystals (region -1 to -5 ° C) and reached the equilibrium (final) temperature of not higher than -18 ° C. Temperature at which it begins to freeze raspberries is -0.9 º C. Freezing is carried out in a strong current of cold air where the heat transfer coefficient of about 58 W/m2K. C3 - 13th International Conference: Research and Development in Mechanical Industry, RaDMI 2013 T1 - DEEP FREEZE CONSERVATION OF RASPBERRY EP - 841 SP - 836 UR - https://hdl.handle.net/21.15107/rcub_machinery_4942 ER -
@conference{ author = "Marković, Dragan and Simonović, Vojislav and Marković, Ivana and Kosanić, Nenad and Čebela, Žarko", year = "2013", abstract = "After harvesting raspberries are sold directly to the market or going to freeze. Sensory quality of fruits such as color and flavor are the main factors that influence consumer acceptance. The paper analyzes the process of freezing raspberries depending on how and freezing temperatures. The purpose of the freeze is to reduce the temperature of the product as it is economically feasible in an effort to reduce product quality and prevent deterioration in the product. Quick freezing is freezing process in which fast-forwards zone with the maximum degree of ice crystals (region -1 to -5 ° C) and reached the equilibrium (final) temperature of not higher than -18 ° C. Temperature at which it begins to freeze raspberries is -0.9 º C. Freezing is carried out in a strong current of cold air where the heat transfer coefficient of about 58 W/m2K.", journal = "13th International Conference: Research and Development in Mechanical Industry, RaDMI 2013", title = "DEEP FREEZE CONSERVATION OF RASPBERRY", pages = "841-836", url = "https://hdl.handle.net/21.15107/rcub_machinery_4942" }
Marković, D., Simonović, V., Marković, I., Kosanić, N.,& Čebela, Ž.. (2013). DEEP FREEZE CONSERVATION OF RASPBERRY. in 13th International Conference: Research and Development in Mechanical Industry, RaDMI 2013, 836-841. https://hdl.handle.net/21.15107/rcub_machinery_4942
Marković D, Simonović V, Marković I, Kosanić N, Čebela Ž. DEEP FREEZE CONSERVATION OF RASPBERRY. in 13th International Conference: Research and Development in Mechanical Industry, RaDMI 2013. 2013;:836-841. https://hdl.handle.net/21.15107/rcub_machinery_4942 .
Marković, Dragan, Simonović, Vojislav, Marković, Ivana, Kosanić, Nenad, Čebela, Žarko, "DEEP FREEZE CONSERVATION OF RASPBERRY" in 13th International Conference: Research and Development in Mechanical Industry, RaDMI 2013 (2013):836-841, https://hdl.handle.net/21.15107/rcub_machinery_4942 .