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Osmotic-convective dehydrofreezing process for drying kiwifruit.

Author(s) : ROBBERS M., SINGH R. P., CUNHA L. M.

Type of article: Article

Summary

In dehydrofreezing, food is dehydrated to a desired moisture and then frozen. Two concentrations of sucrose (60 and 72 deg Brix) were used as osmotic solutions after convective air drying. Time needed to reach desired moisture was reduced with combined drying compared with osmotic drying. Addition of ascorbic and citric acid as antioxidants in the osmotic solution prevented browning, and significant loss of ascorbic acid during osmotic drying. Air drying at 30 deg C produced distinguishable color changes.

Details

Original title: Osmotic-convective dehydrofreezing process for drying kiwifruit.
Record ID : 1998-3654
Languages: English
Source: Ital. J. Food Sci. - vol. 62 - n. 5
Publication date: 1997/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fruit
Keywords: Osmosis; Antioxidant; Quality; Sugar; Solution; Process; Kiwifruit; Dehydro-freezing; Tropical fruit; Additive