Effect of Low Temperature Effect on Ascorbic Acid and Frozen Fruit Quality Characteristics

Abstract

Human capital is one of the old ways that are familiar with it and have used it like a glacier Applying ice and cold or room full of other foods refrigerated until it emerged today. Cold that slow or stop the activities of enzymes and biological agents in foods and the effect on the proliferation of microorganisms. In this study, we attempt to low-temperature effect on the amount of ascorbic acid and frozen fruit quality characteristics of the assay. In re- cent years research has shown that major changes in the maintenance process has been frozen food products in this regard, the greatest change is the loss of nutritional value. That's why researchers in their studies of vitamin C as an indicator of nutritional quality and features.