FREEZING AND DEFROSTING OF POTATOES (Solanum tuberoaum,L)

Abstract

Crude and cooked potatoes (with and without pee I) were packed into opened containers or poliethylene bags and exposed at -25 C. It was ascertained the temperature variations in respect to time, for the freezing and defrosting of potato samples. By defrosting the products were observed some chemical organoleptic and enzirratic changes that happened during and after the proceedings. It was identified the positive influence of skin as natural barrier for water lost, the influence of poliethylene bags and of the scalding for the best preservation of the characteristics of the original product. The freezing point was around -1,2 C.