УДК 664.8.037.5
Authors:
Samburov A.V.,
Zavorokhina N.V.
Summary: The article is devoted to the study of the influence of various modes of shock freezing on the organoleptic characteristics of turnips of the varieties "Petrovskaya 1" and "Golden Ball". It is established that the optimal freezing method is shock freezing at minus 18 C for 4 hours. It was determined that under this freezing regime, turnips are minimally exposed to changes in the morphological structure of the cellular structure and retain organoleptic characteristics.
Keywords: freezing, turnip, regime, public catering
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