. The commercial freezing of fruit products. Frozen foods; Fruit. COMMERCIAL FREEZING OF FRUIT PRODUCTS 41 In general, the concentration and type of soluble solids present influence the thermal properties of fruit and fruit products more than cellular structure. During defrosting in No. 10 cans, the rates of temperature change in water and sugar solutions, which are typical of other products, are shown in figure 5. The rate of temperature rise in general was affected by soluble solids, as above. Temperature Changes in Various Products.—In general, the rate and nature of temperature changes wer
. The commercial freezing of fruit products. Frozen foods; Fruit. COMMERCIAL FREEZING OF FRUIT PRODUCTS 41 In general, the concentration and type of soluble solids present influence the thermal properties of fruit and fruit products more than cellular structure. During defrosting in No. 10 cans, the rates of temperature change in water and sugar solutions, which are typical of other products, are shown in figure 5. The rate of temperature rise in general was affected by soluble solids, as above. Temperature Changes in Various Products.—In general, the rate and nature of temperature changes were found to be similar to those in sugar solutions. The solid and semisolid products cooled more slowly to the freezing zone, and. Fig. 5.—Temperature changes in No. 10 cans of water, cane sugar, and sirups during thawing. (From Bui. 551.) below, than did water. Where the separation of much ice occurred, the prod- ucts thawed more slowly than did water. Products such as Royal Anne cherries in sirup did not differ appreciably in behavior from pasty products, such as prune pulp. Typical of the data are the rates of temperature change in berries packed with sugar or sirup, in No. 10 cans in still air, shown in table 9. The data indicate how the proportion of fruit to sugar or the concentration of sirup used affects the rate of heat transfer. No very marked differences were found in the rates of temperature change of the various berries in 400 Bal. sirup. The rates of temperature change increased somewhat with increase in the propor- tion of sugar to fruit and with the concentration of sirup used. The increase in rate of temperature change with increase of concentration of sirup in the presence of berries was not so great as for the sugar solutions that did not contain Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble th
Size: 1895px × 1318px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookcollectionamericana, bookl, booksubjectfruit
