University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 7 (1) 2008 pp. 3–8

Dariusz Góral, Franciszek Kluza

Chosen freezing techniques and etheric oils content in some seasoning vegetables

Abstract: The investigation on etheric oils content in garlic, horseradish, leek, onion and celery were presented. The seasoning vegetables were frozen using two diversified techniques and thawed in air at conditions of natural convection. General contents of etheric oils were assessed with Deryng’s apparatus by the II method. As a result the depletion of oils content in the frozen garlic and its increasing in the frozen horseradish was stated, with respect to the not-treated raw material. In the case of frozen onion, leek and the celery the changes in the level of oils contained were not significant.
pub/7_1_3.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume7/issue1/7_1_3.pdf
Keywords: etheric oils, freezing, seasoning vegetables
For citation:

MLA Góral, Dariusz, and Franciszek Kluza. "Chosen freezing techniques and etheric oils content in some seasoning vegetables." Acta Sci.Pol. Tech. Agr. 7.1 (2008): 7.
APA (2008). . Acta Sci.Pol. Tech. Agr. 7 (1), 7
ISO 690 GóRAL, Dariusz, KLUZA, Franciszek. Chosen freezing techniques and etheric oils content in some seasoning vegetables. Acta Sci.Pol. Tech. Agr., 2008, 7.1: 7.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom7/zeszyt1/abstrakt-3.html