Abstract Frozen strawberries were thawed under different controlled conditions (natural thawing at room temperature, thawing in circulating air, thawing in a refrigerator, thawing in water and thawing in a convection oven). The temperature rise at the geometric centre of the strawberries was monitored until the temperature reached 6°C and thawing diagrams were drawn. The effects of thawing method on the weight loss in strawberries were determined. Strawberries thawed at higher temperatures showed greater weight loss. During thawing in circulating air, thawing time decreased with increasing air velocity.
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