The cherry varieties ‘Łutówka’ and ‘Groniasta’ were pitted. The fruit temperature ranged from –9 to 9°C. The effectiveness of pitting was evaluated on the basis of quantities of stones or their pieces in the pilled cherry and the size of the loss during production. The optimum--effect of pitting, that permitting the realization of qualitative norms for first classes of fruit (1 stone in 10 kg), was obtained at pitting of ‘Łutówka’ and ‘Groniasta’ varieties at temperature from –9 to –6°C and from 3 to 9°C, respectively. The amount of the left flesh at the stone after pitting increased together with the fall of temperature of fruit. Losses of juice and flesh after pitting and content of stones in frozen cherry without stone depended on the varieties of fruit, size and temperatures during processing. The losses during production for fruit of ‘Groniasta’ variety in all the period of investigated temperatures kept steady.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_4_21.pdf
| MLA | Kalisz, Stanisław, and Mieczysław Obiedziński. "Wpływ temperatury na efektywność procesu drylowania w produkcji wiśni mrożonej." Nauka Przyr. Technol. 4.2 (2010): #21. |
| APA | Stanisław Kalisz, Mieczysław Obiedziński (2010). Wpływ temperatury na efektywność procesu drylowania w produkcji wiśni mrożonej. Nauka Przyr. Technol. 4 (2), #21 |
| ISO 690 | KALISZ, Stanisław, OBIEDZIńSKI, Mieczysław. Wpływ temperatury na efektywność procesu drylowania w produkcji wiśni mrożonej. Nauka Przyr. Technol., 2010, 4.2: #21. |
Stanisław Kalisz
Katedra Technologii Żywności
Szkoła Główna Gospodarstwa Wiejskiego
w Warszawie
ul. Nowoursynowska 159 C
02-787 Warszawa
Poland
e-mail: stanislaw_kalisz@sggw.pl