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

Author(s) : TORREGGIANI D.

Summary

THE AUTHORS STUDIEDTHE EFFECT OF THE DEHYDRATION LEVEL ON THE FINAL QUALITY OF THE PRODUCTS OBTAINED. APPLE, PEAR, PEACH DICES AND KIWIFRUIT SLICES WERE DEHYDRATED AT 321 K (48 DEG C), EITHER TO 30% OR 50% IN WEIGHT, THEN FROZEN AND STORED FOR 9 MONTHS AT 253 K (-20 DEG C). CHEMICAL ANALYSES, THE DETERMINATION OF TEXTURE AND COLOUR AND ORGANOLEPTIC STUDIES SHOWED THE SUITABILITY OF PEAR AND PEACH FOR THE PRODUCTION OF DEHYDROFROZEN DICES FOR FRUIT SALADS. THE INADEQUATE CONSISTENCY OF APPLE DICES WAS RELATED TO THE BLANCHING PROCESS, WHEREAS THE OFF-COLOUR AND BAD TEXTURE OF KIWIFRUIT WERE RELATED TO DEHYDRATION CONDITIONS.

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Pages: 461-467

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Details

  • Original title: RESEARCH ON DEHYDROFREEZING OF FRUIT. 1. INFLUENCE OF DEHYDRATION LEVELS ON THE PRODUCT QUALITY.
  • Record ID : 1988-1901
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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