Preservation of spinach by isochoric (constant volume) freezing
| العنوان: | Preservation of spinach by isochoric (constant volume) freezing |
|---|---|
| المؤلفون: | Lan Dao, Gideon Ukpai, Tina G. Williams, Gary R. Takeoka, Bor-Sen Chiou, David F. Bridges, Matthew J. Powell-Palm, Vivian C.H. Wu, Delilah F. Wood, Tara H. McHugh, Boris Rubinsky, Cristina Bilbao-Sainz, Amanda G. J. Sinrod |
| المصدر: | International Journal of Food Science & Technology. 55:2141-2151 |
| بيانات النشر: | Wiley, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | 0303 health sciences, biology, 030309 nutrition & dietetics, Chemistry, Isochoric process, Nutritional content, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Industrial and Manufacturing Engineering, Nutrient content, 03 medical and health sciences, 0404 agricultural biotechnology, Volume (thermodynamics), Cell integrity, Isobaric process, Spinach, Food science, Food Science |
| الوصف: | Efforts are currently directed towards improving the quality of vegetables after freezing and thawing. One of the methods under investigation is isochoric freezing. In this study, we evaluated isochoric freezing for preserving the quality of baby‐leaf spinach. We compared the properties of thawed spinach frozen to −4°C in an isochoric system with those of fresh spinach, thawed spinach frozen to −4°C in an isobaric system and thawed spinach that were commercially frozen. Spinach leaves frozen under isobaric conditions lost mass and thickness, making them softer and translucent. They also lost much of their nutrient content. In comparison, isochoric freezing maintained cell integrity and turgidity. Thawed leaves remained crunchy with characteristics similar to fresh leaves. Isochoric freezing also preserved nutritional content better than isobaric freezing, although significant nutrient losses still occurred. |
| تدمد: | 1365-2621 0950-5423 |
| DOI: | 10.1111/ijfs.14463 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::66b5a6be8e8b643bb8a339e603dd1adf https://doi.org/10.1111/ijfs.14463 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........66b5a6be8e8b643bb8a339e603dd1adf |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13652621 09505423 |
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| DOI: | 10.1111/ijfs.14463 |