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- W4247655455 abstract "This chapter provides an overview of freezing preservation and important developments related to refrigeration and freezing preservation of vegetables. Industrial production of frozen vegetables involves blanching, before blast-freezing or individual quick freezing (IQF), to reduce microbial load and inactivate enzymes responsible for unwanted textural changes during frozen storage. Besides inhibition of metabolic processes and microorganisms, freezing can lead to irreversible changes in the physical properties and quality. Being a thermal treatment, blanching always presents a negative impact, and actual research is directed toward innovative technologies that try to maximize final product quality. The chapter describes the important features of the freezers. Various studies have shown that power ultrasound can accelerate the freezing process of many fresh vegetables, mainly through its ability to enhance the heat and mass transfer process; ultrasound is reported to improve convective heat transfer coefficient. Power ultrasound is reported to enhance the freezing rate during immersion freezing of potato slices." @default.
- W4247655455 created "2022-05-12" @default.
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- W4247655455 date "2018-02-16" @default.
- W4247655455 modified "2023-09-27" @default.
- W4247655455 title "Refrigeration and Freezing Preservation of Vegetables" @default.
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- W4247655455 doi "https://doi.org/10.1002/9781119098935.ch14" @default.
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