The effect of freezing-drying cloudiness and concentration on the keeping quality of various blackcurrant products

HIGHLIGHTS

• who: Taina Kuusi from the The State Institute have published the paper: THE EFFECT OF FREEZING-DRYING CLOUDINESS and CONCENTRATION ON THE KEEPING QUALITY OF VARIOUS BLACKCURRANT PRODUCTS, in the Journal: (JOURNAL) of August/10,/1964
• what: In the current experiments, the freeze-dried products were compared with the original frozen berries or juice, but not with corresponding preparations produced by other drying methods. In the present experiments, where an attempt was made to reduce the residual moisture as much as possible, neither of the meni oned harmful changes was observed.
• how: The . . .
  

   

  

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