THE EFFECT OF FREEZING ON THE QUALITY OF BERRY FRUITS
2017
Autori
Stevanović, Snežana M.Kosi, Franc
Marković, Dragan
Milovančević, Uroš
Stojković, Milena
Simonović, Vojislav
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Berries are a large and economically very important group of fruit. Serbia is not at the top in the production of this fruit, but is at the top in exported quantities of berries. Almost the total amount of berries are exported i n frozen condition. The aim of this study was to analyze the influence of freezing process on the quality and sensory characteristics of berry fruit. Investigation were carried out with the strawberry, raspberry and blackberry fruits. Within the sensory qu ality analysis, special emphasis is placed on maintaining the strength and color of these delicate fruits. As quality parameters, content of total sugar and acid, dry matter content and pH value s of berry fruits were analysed. The content of vitamin C in t he berries, before and after process of freezing, were determined. The obtained results showed that there was no significant changes in chemical quality parameters. Somewhat larger changes was in sensory characteristics, as determined by the lo...ss of streng th and consistency, especially in strawberry fruit.
Ključne reči:
freezing / berry fruits / quality / chemical composition / sensory analysisIzvor:
Zbornik 45. Međunarodnog kongresa o KGH, 2017Izdavač:
- Beograd: SMEITS
Finansiranje / projekti:
- Istraživanje i razvoj opreme i sistema za industrijsku proizvodnju, skladištenje i preradu povrća i voća (RS-MESTD-Technological Development (TD or TR)-35043)
- Projekat III 046010
Kolekcije
Institucija/grupa
Mašinski fakultetTY - CONF AU - Stevanović, Snežana M. AU - Kosi, Franc AU - Marković, Dragan AU - Milovančević, Uroš AU - Stojković, Milena AU - Simonović, Vojislav PY - 2017 UR - https://machinery.mas.bg.ac.rs/handle/123456789/5670 AB - Berries are a large and economically very important group of fruit. Serbia is not at the top in the production of this fruit, but is at the top in exported quantities of berries. Almost the total amount of berries are exported i n frozen condition. The aim of this study was to analyze the influence of freezing process on the quality and sensory characteristics of berry fruit. Investigation were carried out with the strawberry, raspberry and blackberry fruits. Within the sensory qu ality analysis, special emphasis is placed on maintaining the strength and color of these delicate fruits. As quality parameters, content of total sugar and acid, dry matter content and pH value s of berry fruits were analysed. The content of vitamin C in t he berries, before and after process of freezing, were determined. The obtained results showed that there was no significant changes in chemical quality parameters. Somewhat larger changes was in sensory characteristics, as determined by the loss of streng th and consistency, especially in strawberry fruit. PB - Beograd: SMEITS C3 - Zbornik 45. Međunarodnog kongresa o KGH T1 - THE EFFECT OF FREEZING ON THE QUALITY OF BERRY FRUITS UR - https://hdl.handle.net/21.15107/rcub_machinery_5670 ER -
@conference{ author = "Stevanović, Snežana M. and Kosi, Franc and Marković, Dragan and Milovančević, Uroš and Stojković, Milena and Simonović, Vojislav", year = "2017", abstract = "Berries are a large and economically very important group of fruit. Serbia is not at the top in the production of this fruit, but is at the top in exported quantities of berries. Almost the total amount of berries are exported i n frozen condition. The aim of this study was to analyze the influence of freezing process on the quality and sensory characteristics of berry fruit. Investigation were carried out with the strawberry, raspberry and blackberry fruits. Within the sensory qu ality analysis, special emphasis is placed on maintaining the strength and color of these delicate fruits. As quality parameters, content of total sugar and acid, dry matter content and pH value s of berry fruits were analysed. The content of vitamin C in t he berries, before and after process of freezing, were determined. The obtained results showed that there was no significant changes in chemical quality parameters. Somewhat larger changes was in sensory characteristics, as determined by the loss of streng th and consistency, especially in strawberry fruit.", publisher = "Beograd: SMEITS", journal = "Zbornik 45. Međunarodnog kongresa o KGH", title = "THE EFFECT OF FREEZING ON THE QUALITY OF BERRY FRUITS", url = "https://hdl.handle.net/21.15107/rcub_machinery_5670" }
Stevanović, S. M., Kosi, F., Marković, D., Milovančević, U., Stojković, M.,& Simonović, V.. (2017). THE EFFECT OF FREEZING ON THE QUALITY OF BERRY FRUITS. in Zbornik 45. Međunarodnog kongresa o KGH Beograd: SMEITS.. https://hdl.handle.net/21.15107/rcub_machinery_5670
Stevanović SM, Kosi F, Marković D, Milovančević U, Stojković M, Simonović V. THE EFFECT OF FREEZING ON THE QUALITY OF BERRY FRUITS. in Zbornik 45. Međunarodnog kongresa o KGH. 2017;. https://hdl.handle.net/21.15107/rcub_machinery_5670 .
Stevanović, Snežana M., Kosi, Franc, Marković, Dragan, Milovančević, Uroš, Stojković, Milena, Simonović, Vojislav, "THE EFFECT OF FREEZING ON THE QUALITY OF BERRY FRUITS" in Zbornik 45. Međunarodnog kongresa o KGH (2017), https://hdl.handle.net/21.15107/rcub_machinery_5670 .