FREEZING CHARACTERISTICS OF PACKED SAMANI DATES | ||
| Misr Journal of Agricultural Engineering | ||
| Article 13, Volume 35, Issue 2, April 2018, Pages 603-626 PDF (549.88 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjae.2018.95804 | ||
| Authors | ||
| Mona A. Mahmoud Ibrahim1; A. Z. Shokr2; M. S. Sabbah3 | ||
| 1Graduate student; Dept. of agriculture and bio systems engineering, Fac. of Agr., Alex. Univ., Egypt. | ||
| 2Professor; Dept. of agriculture and bio systems engineering, Fac. of Agr., Alex. Univ., Egypt. | ||
| 3Professor; Dept. of agriculture and bio systems engineering, Fac. of Agr., Alex. Univ., Egypt | ||
| Abstract | ||
| Date fruits (phoenix dactylifera, L.) is playing an important role in the history of mankind ever since the birth of our planet. Freezing is one of the least time-consuming ways to preserve foods. It inhibits enzyme actions and microbial activity. The performance criteria for a successful freezing process are the freezing time and freezing rate. The present work was carried out to determine the behavior of dates during freezing characteristics of packed Samani dates with and without spikelet. Samples of dates were packed in tightly closed plastic pack and perforated pack. The objectives were to predict the freezing time under studied conditions. Only sound fruit without mechanical damage were used for the study. Samples of samani dates grows in Egypt, all at khalal stage (full size, crunchy and firm) Harvested fruits were packed in filed boxes and immediately transported to the Postharvest laboratory, Faculty of Agriculture, Alexandria University. Undamaged fruits were selected on the basis of size and color uniformity. Freezing curves for different treatments were established. Freezing curves consisted of three distinct stage, pre-cooling, freezing and sub-cooling stage storage for 2, 6 and 10 months beyond freezing and before thawing to test the effect of long storage periods on the final quality. | ||
| Keywords | ||
| Date fruits; freezing process; freezing rate | ||
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