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High quality strawberry ingredients by partial dehydration before freezing.

Author(s) : TORREGGIANI D., RONDO BROVETTO B. R., MAESTRELLI A., et al.

Summary

Dehydrofreezing, a combined technique where freezing is preceded by partial dehydration, has been proved to reduce structure and texture degradation of fruits at thawing. This work studied whether the partial dehydration before freezing could also enhance the resistance of texture of frozen strawberry slices to the thermal treatment, unavoidable before the addition of these fruits as ingredients to yoghurt. Texture improvements are obtained with a moisture reduction, before freezing, of at least 60% (corresponding to about 50% weight loss), independently from the dehydration method used. The application of osmotic dehydration alone or in combination with air dehydration prolongs the processing time, but could improve, through the incorporation of sugars, colour and flavour stability of the fruit during the frozen storage.

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Details

  • Original title: High quality strawberry ingredients by partial dehydration before freezing.
  • Record ID : 2000-1455
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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