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Freezing Fruits

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Commercial Fruit Processing

Abstract

For centuries the freezing of fruits was to be avoided because the formation of ice in the tissues so altered the physical state of fruits that they were unpalatable and spoiled within a few days after thawing. This was true with fruit unintentionally frozen in transit, in warehouses, or in the home.

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Authors
  1. B. S. Luh
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  2. B. Feinberg
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  3. J. I. Chung
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  4. J. G. Woodroof
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Editor information

Editors and Affiliations

  1. Department of Food Science, University of Georgia, Experiment, Georgia, USA

    Jasper Guy Woodroof

  2. Department of Food Science and Technology, University of California, Davis, California, USA

    Bor Shiun Luh

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© 1986 AVI Publishing Co.

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Luh, B.S., Feinberg, B., Chung, J.I., Woodroof, J.G. (1986). Freezing Fruits. In: Woodroof, J.G., Luh, B.S. (eds) Commercial Fruit Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7385-8_7

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  • DOI: https://doi.org/10.1007/978-94-011-7385-8_7

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