Freezing and Refrigeration of Perishable Food Crops.

1989

English

Weighed samples of green peas and sweet pepper were blast-frozen over different periods of time to attain temperatures of -18°C, -30°C and -60°C. The samples were then stored in a refrigerator at -12°C. Batches of green peas and sweet pepper of same weights were also stored at -12°C without blast freezing for comparison. The chemical changes in the stored samples were determined at intervals of seven days, fifteen days and thirty-one days at the storage temperature of -12°C. The results showed that the samples that were blast-frozen before storage were of better quality as compared to samples that were slow-frozen.

Mensah, B. A.