Characteristics and quality of freeze-dried mango powder pre-frozen at different temperatures
Aseptically processed mango puree was first frozen at either -40 C or -65 C using an ultra-low temperature freezer, or at -192 C by direct immersion in liquid nitrogen. All samples were then freeze-dried at a vacuum pressure of 0.001-0.05 Torr. The times required to reach -40 C, -65 C and -192 C we...
| Published in: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 83, no. 4 (Oct. 2000 - Dec. 2000), 338-343 |
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| Format: | Article |
| Language: | English |
| Published: |
2000
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| Subjects: |