Year: 2012
Type: article
Abstract: In the publication the authors present the results of the applying of two modern technologies for long term and safe vegetable preservation – freeze-drying and gamma sterilization. The freeze-dried vegetables feature minimum moisture – from 2 – 5% and taste-aroma complex preserved to the highest degree. The carried out gamma sterilization ensures a high microbial purity of the vegetables and guarantees for their long term preservation (up to 5 years) in polymer packing, under usual conditions.
Institution: Institute of Cryobiology and Food Technology
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2188995309