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STUDY OF THE STABILITY OF FREEZE-DRIED STRAWBERRY JUICE DURING STORAGE.

ETUDE DE STABILITE DE JUS DE FRAISES LYOPHILISE DURANT SON ENTREPOSAGE.

Author(s) : NIEDZIELSKI Z., IRZYNIEL Z., KLIMCZAK J.

Type of article: Article

Summary

THE OBJECTIVE OF THIS STUDY WAS THE KINETICS OF CHANGES IN COLOUR AND VITAMIN C CONTENT IN FREEZE-DRIED STRAWBERRY JUICE AT 1 AND 5% HUMIDITY, THEN STORED AT ABOUT 293 K (20 DEG C) IN DARKNESS. THE FREEZE-DRIED PRODUCT CONTAINING 1 G OF WATER FOR 100 G OF DRY MATTER (WATER ACTIVITY = 0.02) DOES NOT CHANGE, APART FROM 15% LOSS IN VITAMIN C DURING 6 MONTHS STORAGE. IN THE FREEZE-DRIED PRODUCT CONTAINING 5 G OF WATER FOR 100 G OF DRY MATTER (WATER ACTIVITY = 0.23), IMPORTANT CHANGES WERE NOTED IN QUALITY CRITERIA. THE RAPID BREAKDOWN OF VITAMIN C OCCURRED IN LYOPHILIZATES HAVING A HIGHER WATER ACTIVITY. THE PERIOD OF HALF-BREAKDOWN WAS 3 MONTHS.

Details

  • Original title: ETUDE DE STABILITE DE JUS DE FRAISES LYOPHILISE DURANT SON ENTREPOSAGE.
  • Record ID : 1991-1851
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 107 - n. 12
  • Publication date: 1990/12
  • Document available for consultation in the library of the IIR headquarters only.

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