scholarly journals Effect of part-baking time, freezing rate and storage time on part-baked bread quality

2021 ◽  
Author(s):  
Jesus Enrique GERARDO-RODRÍGUEZ ◽  
Benjamín RAMÍREZ-WONG ◽  
Patricia Isabel TORRES-CHÁVEZ ◽  
Ana Irene LEDESMA-OSUNA ◽  
Elizabeth CARVAJAL-MILLÁN ◽  
...  
Keyword(s):  
Storage Time ◽  
Freezing Rate ◽  
Bread Quality ◽  
And Storage ◽  
Time Freezing

Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties

2014 ◽  
Vol 37 (3) ◽  
pp. 237-247 ◽  
Author(s):  
M.I. Silvas-García ◽  
B. Ramírez-Wong ◽  
P.I. Torres-Chávez ◽  
E. Carvajal-Millan ◽  
J.M. Barrón-Hoyos ◽  
...  
Keyword(s):  
Storage Time ◽  
Protein Solubility ◽  
Freezing Rate ◽  
Gluten Protein ◽  
And Storage ◽  
Bread Properties

Effects of Pre-chilling, Freezing Rate, and Storage Time on Beef Patty Quality

1989 ◽  
Vol 54 (3) ◽  
pp. 532-535 ◽  
Author(s):  
R. HANENIAN ◽  
G.S. MITTAL ◽  
W.R. USBORNE
Keyword(s):  
Storage Time ◽  
Freezing Rate ◽  
And Storage

scholarly journals Effect of freezing rate and storage time on quality parameters of strawberry frozen in modified and home type freezer

2018 ◽  
Vol 13 (3-4) ◽  
pp. 154-158
Author(s):  
Murat Yanat ◽  
Taner Baysal
Keyword(s):  
Bioactive Compounds ◽  
Storage Time ◽  
Cell Structure ◽  
Ascorbic Acid Content ◽  
Freezing Rate ◽  
Total Phenolic ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Quick Freezing ◽  
And Storage

Freezing rate and storage time are the most important parameters in the losses of bioactive compounds of food during the freezing process. For this reason, the quality of strawberries which were frozen at different freezing mediums and the effect of storage time on samples were investigated in this research. The freezer section of the domestic refrigerator was used for slow freezing. Besides that, a modified freezer cabinet which capable of blowing air at a speed of 1.2 m/s at -30°C designed and produced by Bosch und Siemens Hausgerate GmbH (Çerkezköy,Turkey) was used for quick freezing. In the quick freezing chamber inside the refrigerator, the samples were provided to be frozen with a higher freezing speed than the static freezing unit of the refrigerator. Freezing time and freezing rates were determined from the cooling curves obtained experimentally. Slow and quick frozen samples were stored at −25°C for 4 months. Drip loss, total phenolic content, ascorbic acid content and total monomeric anthocyanin content of samples were significantly different after freezing and during storage time. It has been determined that higher freezing rate is essential for the better preservation of bioactive compounds of the strawberries. Freezing should be done at an appropriate freezing rate to preserve the cell structure and the nutritional content of strawberries.

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