The Effect of Freezing on Cranberry Properties Public
Downloadable Contentopen in viewer
The purpose of this project was to investigate the relationship between freezing and four physical properties of cranberries. Berries underwent three different freezing protocols of variable duration and temperature. Tests were conducted to determine changes in the physical properties of cranberries: infusibility, expressibility, physical strength,and cell shape. The infusibility of cranberries increased with exposure to all freezing protocols. No expression was observed for any freezing protocol. Force testing was inconclusive due to machine error. The shape of cranberry cellsbecame longer with initial freezing and rounder with increasing exposure to freezing protocols. Further investigation and replication are required to determine correlations between freezing and physical properties.
- Date created
- Resource type
- Rights statement
- In Collection:
Permanent link to this page: https://digital.wpi.edu/show/fx719q09j