@article{Chi Khang_Le Dang_Van Muoi_Thanh Truc_2022, title={The EVALUATION OF FREEZING TEMPERATURES AND RIPENESS LEVELS ON THE QUALITY CHARACTERISTICS OF FROZEN PINEAPPLE FRUITS}, volume={12}, url={https://office2.jmbfs.org/index.php/JMBFS/article/view/5439}, DOI={10.55251/jmbfs.5439}, abstractNote={<p>Freezing is considered an effective means to preserve fruits without using any chemical preservatives. In this study, the effects of ripeness levels and two freezing temperatures (-25<sup>o</sup>C and -86<sup>o</sup>C) on the frozen pineapples were evaluated. The faster freezing rate (0.4 <sup>o</sup>C/min) was obtained by the -86<sup>o</sup>C freezing system to achieve the core temperature of -18<sup>o</sup>C in frozen pineapple in ~0.65 h compared to that at -25<sup>o</sup>C with respective to freezing rate of 0.09 <sup>o</sup>C/min and freezing time of ~3 h. Freezing pineapple fruits at -86<sup>o</sup>C was found to reduce the drip loss, vitamin C, and structure loss compared to that at -25<sup>o</sup>C. Ripeness levels were found to cause significant impacts on the quality of frozen pineapples. The increase in ripeness level (level 1 to level 4) was found to cause the increment in freezing time, drip loss, and vitamin C loss. Meanwhile, frozen pineapple fruits the green maturity (ripeness level 1) were observed with lower structure retention compared to riper pineapple (level 2 to level 4). The total soluble solids (TSS) and titratable acidity of frozen pineapples were found to be insignificantly affected by the freezing temperatures and ripeness levels. The freezing system at -86<sup>o</sup>C for frozen pineapple was found to promote better performance in maintaining the quality of frozen pineapple products.</p>}, number={3}, journal={Journal of microbiology, biotechnology and food sciences}, author={Chi Khang, Van and Le Dang, Truong and Van Muoi, Nguyen and Thanh Truc, Tran}, year={2022}, month={Oct.}, pages={e5439} }