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Partial drying of cut pears to improve freeze-thaw texture.

Author(s) : BOLIN H. R., HUXSOLL C. C.

Type of article: Article

Summary

Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60 deg Brix, 60 deg C, sucrose solution maintained good colour and texture upon freezing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration.

Details

  • Original title: Partial drying of cut pears to improve freeze-thaw texture.
  • Record ID : 1994-0313
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 2
  • Publication date: 1993/03
  • Document available for consultation in the library of the IIR headquarters only.

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