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Cryoprotection of pineapple fruits submitted to freezing with static air.

Crioproteção de frutos de abacaxis submetidos a congelamento com ar estático.

Author(s) : RESENDE J. V. de, CARNEIRO C. S., CAL-VIDAL J.

Type of article: Article

Summary

The addition of polysaccharide systems consisting of pectin (1%) and gelatinized starch (5%) with or without added calcium chloride (0.5%) and sugars (glucose, maltose and lactose) at concentrations of 10 and 20%, was tested to evaluate the influence of these substances on ice crystal growth inside the microstructure of frozen pineapple bits and the preservation of the original characteristics. The occurrence of possible interactions between these systems and the cell wall components, and the consequences of such interactions on the textural and microstructural properties of the thawed fruits were also evaluated. Parameters were evaluated to verify the physical changes due to the pre-treatments before the freezing process and to establish the extent of the damage to the cellular structure after thawing. These parameters were obtained from the mass balance (component incorporation after vacuum infusion and cellular drip after thawing), the total soluble solid content and texture measurements at all processing steps. Tissue rupture caused by ice crystal growth was visualized by optical microscopy. The results showed that the treatments were significant and played an important role in fruit preservation. Treatments with glucose yielded the best results.

Details

  • Original title: Crioproteção de frutos de abacaxis submetidos a congelamento com ar estático.
  • Record ID : 2008-0732
  • Languages: Portuguese
  • Source: Braz. J. Food Technol. - vol. 7 - n. 1 (159)
  • Publication date: 2004/01

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