FREEZE-CRACKING IN FOODS AS AFFECTED BY PHYSICAL-PROPERTIES

被引：48

作者：

KIM, NK ^{[1
]}

HUNG, YC ^{[1
]}

机构：

[1] UNIV GEORGIA,AGR EXPT STN,DEPT FOOD SCI & TECHNOL,GRIFFIN,GA 30223

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

FRUITS; VEGETABLES; BAKERY PRODUCTS; CRYOGENICS; FREEZE CRACKING;

D O I：

10.1111/j.1365-2621.1994.tb05590.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Severe mechanical damage such as cracks can occur in foods during cryogenic freezing. Ten physical properties of 22 different materials were correlated with freeze-cracking incidence. Statistical analyses revealed that several properties correlated significantly with freeze-cracking. This implies that freeze-cracking depends not only on moisture content but on combinations of several properties. A set of equations based on densities and porosities was developed to predict freeze-cracking incidence with an accuracy of 98% in noncracking products and 70% in cracking products during cryogenic freezing. In addition, susceptibility of various food commodities to freeze-cracking was determined.

引用

页码：669 / 674

页数：6

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