Share

RESEARCH ON DEHYDROFREEZING OF FRUIT. 1. INFLUENCE OF DEHYDRATION LEVELS ON QUALITY.

Author(s) : TORREGGIANI D.

Type of article: Article

Summary

TO KEEP THE QUALITY OF DEHYDROFROZEN FRUIT AT ITS BEST, 2 DIFFERENT DEHYDRATION LEVELS WERE TRIED. APPLE, PEAR, PEACH CUBES AND KIWI DISKS WERE DEHYDRATED AT 321 K (48 DEG C), DRY BULB, TO ABOUT 30 AND 50% WEIGHT REDUCTION, THEN WERE FROZEN AND STORED AT 253 K (-20 DEG C) FOR 9 MONTHS. CHEMICAL ANALYSES, TEXTURE, COLOUR DETERMINATIONS AND ORGANOLEPTIC TESTS POINTED OUT THAT PEARS AND PEACHES ARE VERY SUITABLE FOR THE DEHYDROFREEZING PROCESS. THE INSUFFICIENT TEXTURE OF APPLE CUBES WAS CORRELATED WITH THE USE OF WATER-BLANCHING, THE COLOUR AND TEXTURE DEFECTS OF KIWI DISKS WERE DUE TO AIR-DEHYDRATION.

Details

  • Original title: RESEARCH ON DEHYDROFREEZING OF FRUIT. 1. INFLUENCE OF DEHYDRATION LEVELS ON QUALITY.
  • Record ID : 1990-2389
  • Languages: English
  • Source: Ann. IVTPA - vol. 18
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


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

Indexing