Freezing rate effect on thermal transition of blueberries

P. Díaz-Calderón, O. Henríquez, J. Enrione, S. Matiacevich*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


World blueberry consumption has risen mainly because of its health benefits (Nicoletta et al. 2008), such as low calories and the presence of anticancer and antioxidant compounds that prevent various diseases, which is why blueberries have become an important component of a healthy diet (Yrjo et al. 1996). Chile is the biggest producer of blueberries in South America and the largest exporter to northern markets (Federación de Productores de Fruta de Chile 2009; Frederick 2009). Blueberries are small blue fruits from the genus Vaccinium, with high nutritional value and potential anti-disease effects, but with a short shelf life of about 20 days under refrigeration conditions at a temperature close to 0 °C (Yommi and Godoy 2010). Due to its short shelf life, conservation methods such as freezing are required. The effect of freezing rates on fruit quality and their optimal conditions are strongly dependent on the type of food.

Original languageEnglish
Title of host publicationFood Engineering Series
PublisherSpringer Verlag
Number of pages7
StatePublished - 2015

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

Bibliographical note

Funding Information:
Acknowledgements The authors acknowledge the financial support of Innova Chile-Corfo CT11 PUT-20, CONICYT Project PBCT-PSD-62 and DICYT 339 from VRIDEI-Universidad de Santiago de Chile.

Publisher Copyright:
© 2015, Springer Science+Business Media New York.

Copyright 2019 Elsevier B.V., All rights reserved.


  • Blueberries
  • Freezing rate
  • Thermal transition


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