Microwave and Conventional Thawing of Frozen Strawberries Packed in Syrup Or Sugar |
Contents
Sensory Evaluation of Appearance Characteristics | 140 |
Summary of Sensory Evaluation By Paired Comparison | 144 |
RECOMMENDATIONS | 147 |
2 other sections not shown
Common terms and phrases
acid ratio amount analysis of variance appearance ascorbic acid content attributed better cells cent characteristics compared comparisons contained Conventional Methods conventionally-thawed damage decreased determinations differences drained weight drip volume dry sugar energy Figure findings firmness flavor freezing fresh fresh fruit frozen Frozen in Syrup frozen-thawed fruit grams Graph greater heat Holiday berries included increased indicated Instron juice less losses lower main effects mean Mean Squares measurements Microwave Conventional microwave oven moisture content months overall oxidative package packed in syrup packing media period pouch present probably puncture ranged Raritan Raritan berries rated reduced ascorbic acid reported samples showed significant significant differences significantly higher similar solids to acid soluble solids content Source storage sugar-packed fruit Summary of Results Syrup or Sugar syrup-packed fruit Table taste temperature tests texture Thawed by Microwave thawing method titratable acidity Value Significance values vitamin