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W. Pohlau ; A. Figueiredo ; A. Sereno ; T. Lucas ; A. Raoult Wack ; UNIVERSIDADE PORTO POR ; Congreso ibero-americano de engenharia de alimentos, 5-9 novembre 1995 Porto POR (1995; POR) ; CIRAD MONTPELLIER | 1995Gel cylinders made of 23 % and 25 % gelatin were submitted to Immersion Chilling and Freezing (ICF) process in cooled NaCI solutions. Temperature profiles during chilling and freezing, both by immersion and inside a still air cooled chamber were[...]
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The kinetics of non-enzymatic browning of onion and strawberry during storage at different temperature (5, 15, 25, 35, 45 °C) and equilibrium relative humidities (33%, 44%, 53%) was measured. Colour formation in onion was observed by measuring a[...]
