Share

PROCESSING, PACKAGING, AND STORAGE EFFECTS ON QUALITY OF FREEZE-DRIED STRAWBERRIES.

Author(s) : PAAKKONEN K., MATTILA M.

Type of article: Article

Summary

WATER SORPTION ISOTHERMS OF FREEZE-DRIED STRAWBERRIES WERE DETERMINED USING THE INTERVAL SORPTION TECHNIQUE. THE SURFACE TEMPERATURE OF SHELVES DURING FREEZE-DRYING: FROM 293 TO 333 K (20 TO 60 DEG C) AFFECTED THE HYGROSCOPICITY OF THE STRAWBERRIES, PARTICULARLY BELOW 0.40 WATER ACTIVITY. OVER 1 YEAR, QUALITY CHANGES IN DRIED STRAWBERRIES WERE EVALUATED BY SENSORY ANALYSIS AT 3-MONTH INTERVALS. CRUSHING BEFORE DRYING AND LOW PROCESSING TEMPERATURES IMPROVED SENSORY QUALITY OF DRIED STRAWBERRIES AND VACUUM PACKAGING IMPROVED STORAGE STABILITY.

Details

  • Original title: PROCESSING, PACKAGING, AND STORAGE EFFECTS ON QUALITY OF FREEZE-DRIED STRAWBERRIES.
  • Record ID : 1992-1946
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 5
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (7)
See the source

Indexing