Faculty Advisor

Kmiotek, Stephen J.

Faculty Advisor

Stapleton, Patricia A.

Faculty Advisor

Stewart, Elizabeth Jeanne

Faculty Advisor

Wodin-Schwartz, Sarah Jane

Abstract

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.

Publisher

Worcester Polytechnic Institute

Date Accepted

April 2019

Major

Mechanical Engineering

Major

Interdisciplinary

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

Advisor Department

Social Science and Policy Studies

Advisor Department

Mechanical Engineering

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