Osmotic dehydration of cabbage in sugar beet molassesshelf life study
2018
Cvetković, Biljana | Pezo, Lato L. (https://orcid.org/0000-0002-0704-3084) | Šarić, Ljubiša (https://orcid.org/0000-0003-2484-485X) | Lazarević, Jasmina | Plavšić, Dragana | Filipčev, Bojana (https://orcid.org/0000-0001-5878-6227) | Šuput, Danijela
The presented paper describes an investigation of osmotic dehydration (OD) of white cabbage (Brasicca oleracea var. capitata), domestic cultivar Futoški and hybrid Bravo and shelf life stability of the final product. The increasing demand for harvested fruits or vegetables (raw and fresh-cut) has led to dynamic growth in sales and new market opportunities for the fresh production sector. However, the preservation of food is still a challenging action in industrial scale. The postharvest life-span of many fresh fruits and vegetables is relatively short. Therefore, there still exist increasing needs for simple, inexpensive, efficient preservation method for preservation of food. Osmotic dehydration is a process resulting in products of reduced but still relatively high moisture content, classified as intermediate moisture products, having microbiological stability due to reduced water activity. The OD process was carried out in three different osmotic solutions. The first osmotic solution was mixture of NaCl and sucrose in water (solution I). The second solution was a mixture of solution I and sugar beet molasses in ratio 1:1 (solution II) and the third solution was pure sugar beet molasses (solution III), in concentrations of 80% dry matter. The most important kinetic parameters of the dehydration process: Water losses (WL), solid gain (SG), water loss/solid gain ratio were determined. Dehydrated cabbage samples were packed into MAP with different gas composition of N2 and CO2. Self-life study during 90 days shows increase in pH value, slightly color changes and microbiological stability of samples during the period of storage.
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