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Experiments with freezing of melon cubes in Israel *
Author(s) -
ANGEL S.,
PRÉAUD JEAN MARIE
Publication year - 1974
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1974.tb01764.x
Subject(s) - defrosting , organoleptic , food science , melon , texture (cosmology) , chemistry , dried fruit , horticulture , mathematics , materials science , biology , computer science , engineering , mechanical engineering , artificial intelligence , air conditioning , image (mathematics)
Summary Freezing experiments with Israeli varieties of melons were carried out to study the effects of presoaking and different methods of freezing, packing and defrosting on the organoleptic properties of defrosted cubes. Presoaked fruit was preferred to the controls. Vacuum‐packed fruit was compressed, soft and watery. Nitrogen packed fruit was superior in taste, texture and appearance to the air packed. Fast defrosting resulted in a firmer, tastier product.