Shrinkage, porosity and bulk density
Bulk density and porosity of raw blueberries were determined at
1041 ± 21 kg$m3 and 29 ± 1%, respectively (particle density was
estimated at 1455 ± 9 kg$m3
). No significant differences were
observed between bulk density and porosity of raw and frozen/
thawed berries. However, a significant reduction in sample volume
(22 ± 1%) was noted during freezing/thawing (Table 3). Presumably,
ice crystals formed during freezing caused significant changes in
the texture of thawed berries.