University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 14 (3) 2015 pp. 41–51

Marek Domin, Adrianna Grądzka, Franciszek Kluza

EXPERIMENTAL ASSESSMENT OF HARDNESS OF LYOPHILISED STRAWBERRIES

Abstract: Strawberry fruits of dessert variety ‘Elsanta’ were frozen at diversified freezing rate at 4.9; 9.1 and 42.9 mm h-1 and freeze-dried under pressures of 20, 42, 57 and 70 Pa. Obtained lyophilisates were subjected to hardness study with the use of indenter in the form of cone. It was stated that increase of rate freezing of samples causes growth of hardness of obtained lyophilisates. Likewise, while decreasing pressure of freeze-drying process, hardness of lyophilisates increased.
Keywords: lyophilization, strawberries, hardness test, freezing rate
For citation:

MLA Domin, Marek, et al. "EXPERIMENTAL ASSESSMENT OF HARDNESS OF LYOPHILISED STRAWBERRIES." Acta Sci.Pol. Tech. Agr. 14.3 (2015): 14.
APA (2015). . Acta Sci.Pol. Tech. Agr. 14 (3), 14
ISO 690 DOMIN, Marek, GRąDZKA, Adrianna, KLUZA, Franciszek. EXPERIMENTAL ASSESSMENT OF HARDNESS OF LYOPHILISED STRAWBERRIES. Acta Sci.Pol. Tech. Agr., 2015, 14.3: 14.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom14/zeszyt3/abstrakt-41.html