Comparison of the effect of freezing on the quality of ‘nam dokmai” mango fruit
This study evaluated effect of freezing methods on freezing rate and physical qualities of mango flesh before and after thawing. The method of freezing included still air freezing (at -20°C), air blast freezing (at -35°C, velocity 3 m/sec) and Air Blast Combined Vacuum Freezing (at -40°C, were confi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2018-01-01
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| Series: | MATEC Web of Conferences |
| Online Access: | https://www.matec-conferences.org/articles/matecconf/pdf/2018/51/matecconf_iceast2018_03027.pdf |