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Filtering by: Subject Frozen fruit -- Oregon Advisor Dietz, James H.

The relationship of processing method to the physicochemical changes which occur in processed soft fruits

Creator:

Gallop, Reginald Ambrose

Abstract:

Large amounts of plant tissue are used in the production of many canned, frozen and dried foods. Some of this material is unsatisfactory in appearance and texture, despite careful processing from high quality raw materials. In the present study, the changes induced in soft fruits by controlled heating and freezing...

Resource Type:

Dissertation

Full Text:

percentage of unbroken cells in mature frozen fruit tissues (110, p. 17). 23 The vessels seem to