Improving the process of freezing and defrosting an avocado for consumption

Hi, My client is seeking for a method of improving the process of freezing and defrosting avocado fruit for consumption (persea americans hass). Currently, the…

1. Ufuk Ayyıldız reply

   freezing of water inside the fruit cells expands its volume. this causes the fruit cells to burst. Is this the main reason of losing of consistency?

2. Maytham Alameri reply

   Hi I remeber that my professor of food engineering has done some work regarding using some sort of electrical current or something else for some vegetable to protect the cell stru…

3. Wayne Van Nieuwenhuizen reply

   Please could you try HPMC cellulose. In ice cream it helps meltdown and aids with the crystals in water. Maybe this can help structure stabilization. This is if you want an additi…

4. Bonit Aranha reply

   Yes, kindly do the needful.

5. Bonit Aranha reply

   Thanks, noted.

6. Food R&D Emeritus reply

   [quote "waynevannieuwenh, post:4, topic:6761, full:true"] Please could you try HPMC cellulose. In ice cream it helps meltdown and aids with the crystals in water. Maybe this can h…

7. Ufuk Ayyıldız reply

   [quote "Roy, post:7, topic:6761"] Ice cream is an emulsion beaten to a fine particle size along with the other component including gums like CMC ,Carrageenan etc.and emulsifiers.…

8. Wayne Van Nieuwenhuizen reply