| Issue |
MATEC Web Conf.
Volume 192, 2018
The 4th International Conference on Engineering, Applied Sciences and Technology (ICEAST 2018) “Exploring Innovative Solutions for Smart Society”
|
|
|---|---|---|
| Article Number | 03027 | |
| Number of page(s) | 4 | |
| Section | Track 3: Food, Chemical and Agricultural Engineering | |
| DOI | https://doi.org/10.1051/matecconf/201819203027 | |
| Published online | 14 August 2018 | |
Comparison of the effect of freezing on the quality of ‘nam dokmai” mango fruit
Food Engineering Department, Faculty of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
*
Corresponding author: suvicha.pha@gmail.com
This study evaluated effect of freezing methods on freezing rate and physical qualities of mango flesh before and after thawing. The method of freezing included still air freezing (at -20°C), air blast freezing (at -35°C, velocity 3 m/sec) and Air Blast Combined Vacuum Freezing (at -40°C, were configured core temperature 2 level is -5°C and -10°C) until the temperature reaches -20°C. The frozen flesh were thawed and evaluated for drip loss, pH, total soluble solid, colour, texture (firmness and %firmness decrease). The results showed that Air Blast Combined Vacuum Freezing (-5°C) Quality of mango frozen after thawing did not show significant effect on pH and total soluble solid of fresh mango. The frozen mango had highest lightness (L*) and the total colour differences (ΔE) had lowest and can maintain the maximum. Therefore, it's possible to introduce air blast combined vacuum freezing techniques applied to frozen mango industry as a result of significant increases freezing rate.
© The Authors, published by EDP Sciences, 2018
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