Colour and physical properties of osmotically dehydrated and freeze-dried strawberries
2008
Piotrowski, D. | Biront, J. | Lenart, A.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of this research was to examine the effect of osmotic dehydration on the colour and selected physical properties of freeze-dried strawberries. The process of osmotic dehydration of strawberries was carried out in a 67.5 percent starch syrup with the dextrose equivalent of DE 30-35 at a temperature of approx. 20 and 50 deg C under the dynamic conditions. Regardless of the initial water content in raw material, 24 h freeze-drying resulted in a similar level of final water content. The lyophilised strawberries, previously just frozen, obtained the lowest water activity compared to dried fruit after their osmotic dehydration in a syrup starch. The process of osmotic dehydration regardless of the applied parameters, caused, in the majority of the samples,the product colour to lighten, and the lowest surface lightness was obtained
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