FREEZING AND DEFROSTING OF POTATOES (Solanum tuberoaum,L)

Authors

  • PAULO SÉRGIO GROWOSKI FONTOURA Universidade Federal do Paraná
  • MARIA LÚCIA MASSON Universidade Federal do Paraná
  • ITAMIR VENTURA Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v6i1.15111

Keywords:

BATATA - CONGELAMENTO, BATATA - DESCONGELAMENTO. POTATOES - FREEZIN, POTATOES - DEFROSTING.

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.

Downloads

How to Cite

FONTOURA, P. S. G., MASSON, M. L., & VENTURA, I. (1988). FREEZING AND DEFROSTING OF POTATOES (Solanum tuberoaum,L). Boletim Do Centro De Pesquisa De Processamento De Alimentos, 6(1). https://doi.org/10.5380/cep.v6i1.15111

Issue

Vol. 6 No. 1 (1988)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.