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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Microwave
Thawing of Peaches – A Comparative Study of Various Thawing Treatments [PDF] |
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AUTHORS |
P. A. Phan 1977 12 4 261-272 |
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Abstract The purpose of the present
paper was to determine the influence of various thawing treatments of
microwaves and of the air temperature (air 20ºC; air 20° C then 4ºC) on the
exudation of Clingstone peaches, peeled or not, in relation to the stage of
maturity. The amount of exudate, its content of
total sugars and the fruit browning to the end of thawing were measured. We
have previously shown that thawing by microwave energy promotes both a good
retention of the water and of the substances dissolved in the cells and a
better preservation of the structure and color of
the fruits. |
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