Comparison of the effect of freezing on the quality of ‘nam dokmai' mango fruit

Autor: Suwicha Prakobsang, Pimpen Pornchalermpong
Rok vydání: 2018
Předmět:
Zdroj: MATEC Web of Conferences, Vol 192, p 03027 (2018)
ISSN: 2261-236X
DOI: 10.1051/matecconf/201819203027
Popis: 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 configured core temperature 2 level is -5°C and -10°C) until the temperature reaches -20°C. The frozen flesh were thawed and evaluated for drip loss, pH, total soluble solid, colour, texture (firmness and %firmness decrease). The results showed that Air Blast Combined Vacuum Freezing (-5°C) Quality of mango frozen after thawing did not show significant effect on pH and total soluble solid of fresh mango. The frozen mango had highest lightness (L*) and the total colour differences (ΔE) had lowest and can maintain the maximum. Therefore, it's possible to introduce air blast combined vacuum freezing techniques applied to frozen mango industry as a result of significant increases freezing rate.
Databáze: OpenAIRE