dc.creatorAgnelli, Miriam Eliana
dc.creatorMascheroni, Rodolfo Horacio
dc.date.accessioned2018-04-09T21:46:35Z
dc.date.accessioned2018-11-06T15:57:51Z
dc.date.available2018-04-09T21:46:35Z
dc.date.available2018-11-06T15:57:51Z
dc.date.created2018-04-09T21:46:35Z
dc.date.issued2002-05
dc.identifierAgnelli, Miriam Eliana; Mascheroni, Rodolfo Horacio; Quality evaluation of foodstuffs frozen in a cryomechanical freezer; Elsevier; Journal of Food Engineering; 52; 3; 5-2002; 257-263
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11336/41461
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1902944
dc.description.abstractCryomechanical freezing is recommended for delicate products, with poor mechanical resistance (shrimps, raspberries, strawberries) or those that change their appearance during freezing (chicken, mushrooms, shrimps). The aim of this work is to study the quality aspects related to the application of cryomechanical freezing compared to the use of a conventional mechanical freezer. In order to determine whether or not the use of the combined freezer provokes an improvement in the quality of the final product, different kinds of foodstuffs were chosen and analysed before and after freezing by both methods. The selected products were: chicken escallops, hamburgers, strawberries, asparagus and mushrooms. The quality parameters analysed for this purpose were: drip loss during thawing, texture and colour. The variation in mechanical resistance was also evaluated as a function of the immersion time to determine the hardness of the protective crust formed by the liquid N2 pretreatment.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877401001133
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/S0260-8774(01)00113-3
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectMECHANICAL
dc.subjectFREEZING
dc.subjectQUALITY
dc.titleQuality evaluation of foodstuffs frozen in a cryomechanical freezer
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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