FIELD: freezing of vegetables and fruits in the regions with steady minus winter temperatures. SUBSTANCE: method involves exposing whole, non-blanched potato tubers to natural cold and freezing tubers through to cambial layer; heating this layer to 30-60 C; repeatedly exposing to natural cold. Method allows usage of expensive freezing equipment to be avoided. EFFECT: increased efficiency by reduced number of tuber processing operations and reduced storage losses.
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Authors
Dates
1998-08-27—Published
1996-06-05—Filed