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Modification of glass transition temperature by osmotic dehydration and colour stability of strawberry during frozen storage.

Author(s) : TORREGGIANI D., FORNI E., MAESTRELLI A., BERTOLO G., GENNA A.

Summary

The influence of the osmotic pretreatments in sorbitol, sucrose and maltose syrups on glass transition temperature of strawberry halves and its effect on the stability of the anthocyanin pigments and color during frozen storage was studied. There was a correlation between the glass transition temperature values, obtained by differential scanning calorimetry, of the extracts of strawberry osmodehydrated in the different sugars and the values of the respective standard solutions.

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Pages: 315-321

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Details

  • Original title: Modification of glass transition temperature by osmotic dehydration and colour stability of strawberry during frozen storage.
  • Record ID : 1996-1023
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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