Title
EXPERIMENTAL ASSESSMENT OF HARDNESS OF LYOPHILISED STRAWBERRIES
Autor
Marek Domin, Adrianna Grądzka, Franciszek Kluza
Keywords
lyophilization, strawberries, hardness test, freezing rate
Abstract
Strawberry fruits of dessert variety ‘Elsanta’ were frozen at diversified freezing rate at 4.9; 9.1 and 42.9 mm h-1 and freeze-dried under pressures of 20, 42, 57 and 70 Pa. Obtained lyophilisates were subjected to hardness study with the use of indenter in the form of cone. It was stated that increase of rate freezing of samples causes growth of hardness of obtained lyophilisates. Likewise, while decreasing pressure of freeze-drying process, hardness of lyophilisates increased.
Pages
41-51
Cite
Domin, M., Grądzka, A., Kluza, F. (2015). EXPERIMENTAL ASSESSMENT OF HARDNESS OF LYOPHILISED STRAWBERRIES. Acta Sci. Pol. Technica Agraria, 14(3-4), 41-51.
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