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OSMOTIC CONCENTRATION AT LOW TEMPERATURE OF FROZEN STRAWBERRY HALVES. EFFECT OF GLYCEROL, GLUCOSE AND SUCROSE SOLUTIONS ON EXUDATE LOSS DURING THAWING.

Author(s) : GARROTE R. L., BERTONE R. A.

Type of article: Article

Summary

THE OSMOTIC CONCENTRATION OF STRAWBERRY HALVES AT 278 K (5 DEG C) OVER 21 HOURS HAS BEEN STUDIED USING SOLUTIONS OF GLYCEROL (10, 15, 20 AND 25% BY VOLUME), GLUCOSE (10, 20,30, 40, 50 AND 60% BY VOLUME) AND SUCROSE (10, 20, 30, 40, 50, 60 AND 95% BY VOLUME). IN STRAWBERRY SAMPLES PRETREATED WITH SOME OF THESE INDIVIDUAL SOLUTIONS, OR WITH MIXTURES THEREOF AND FROZEN IN LIQUID R12, THE EXUDATE LOSS DURING THAWING AT 278 K OVER 24 HOURS WAS ASSESSED. THE USE OF GLUCOSE SOLUTIONS RESULTED IN A LARGER LOSS OF WATER AND A GAIN IN SOLIDS IN STRAWBERRY HALVES THAN WITH USE OF GLYCEROL AND SUCROSE SOLUTIONS.

Details

  • Original title: OSMOTIC CONCENTRATION AT LOW TEMPERATURE OF FROZEN STRAWBERRY HALVES. EFFECT OF GLYCEROL, GLUCOSE AND SUCROSE SOLUTIONS ON EXUDATE LOSS DURING THAWING.
  • Record ID : 1990-1088
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 5
  • Publication date: 1989

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