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High-pressure and freezing pretreatment effects on drying, rehydration, texture and colour of green beans, carrots and potatoes.

Author(s) : ESHTIAGHI M. N., STUTE R., KNORR D.

Type of article: Article

Summary

High-pressure pretreated and frozen green beans, carrot dice or potato cubes were fluidized-bed dried and compared to untreated, pressure-treated or water-blanched dried samples. Freezing resulted in highest drying rates. Freezing or hot-water blanching or high-pressure pretreatment, followed by freezing, gave good rehydration. High-pressure treatment resulted in incomplete rehydration but combined with freezing, water uptake was between 2.1 and 4.8 milliL/g. Retention of cell wall structures of frozen samples during drying was presumed responsible for more efficient mass transfer. Texture measurements revealed significant effects of pretreatments. Pressure-treated samples had texture nearest that of the raw material. No major differences in colour were observed.

Details

  • Original title: High-pressure and freezing pretreatment effects on drying, rehydration, texture and colour of green beans, carrots and potatoes.
  • Record ID : 1995-3629
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 6
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

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