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Effect of freezing temperature on quality characteristics of dried persimmons
Korean Journal of Food Preservation
To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at -50℃ (quick frozen, QF) and -20℃ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and 10℃ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the +10℃ and -20℃ stored samples. Except for samples stored at 10℃, the CIE L * values for QF persimmons were higher than those for SF persimmons. For samples storeddoi:10.11002/kjfp.2016.23.7.931 fatcat:dk26gm4pyzbwheqattll6gdpum