METHODE DE CONSERVATION DES FRUITS DE FORET PAR REFROIDISSEMENT
MIRON DORU NECULAI 1, NISTOR DENISA 2, DOSPINESCU ANA-MARIA 1, GRĂDINARU ANCA 2 (1)UNIVERSITÉ DE BACĂU, DÉPARTEMENT D’INGÉNIERIE CHIMIQUE ET ALIMENTAIRE, LABORATOIRE DE SYNTHÈSE ORGANIQUE ET ENVIRONNEMENT; 157, CALEA MARASESTI, 600115-BACĂU, ROUMANIE; E-MAI: DMIRON@UB.RO (2)UNIVERSITÉ DE BACĂU, DÉPARTEMENT D’INGÉNIERIE CHIMIQUE ET AL
The strawberries, the raspberries, the blackberries, the currants and the bilberries are fruits categorized as “soft pulp” fruits. These fruits present several difficulties of valorization, related to their resistance during transportation. The refrigeration reduces the intensity of the modifications which the fruits can suffer. For example, the mechanical impact resistance increases, because at the low temperatures the fruits are firmer [1]; much more the intensity of the biochemical processes decreases.
