1997
DOI: 10.1111/j.1365-2621.1997.tb15033.x
|View full text |Cite
|
Sign up to set email alerts
|

Osmotic‐Convective Dehydrofreezing Process for Drying Kiwifruit

Abstract: Osmotic and convective dehydrofreezing were studied to determine sugar concentration, ascorbic acid loss, and texture changes in dried and dehydrofrozen kiwifruit. Two concentrations of sucrose (60Њ and 72Њ Brix) were used as osmotic solutions after convective air drying. Time needed to reach desired moisture was reduced with combined drying compared with osmotic drying. Firmness was evaluated by the maximum force from a back extrusion test. A reduction in maximum force was observed after freezing, as compared… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

5
47
0
4

Year Published

2006
2006
2016
2016

Publication Types

Select...
5
5

Relationship

0
10

Authors

Journals

citations
Cited by 90 publications
(59 citation statements)
references
References 80 publications
5
47
0
4
Order By: Relevance
“…5,6 From the industrial point of view, the osmotic dehydration is mainly used as a pre-treatment for fruit and vegetables intended for further processing, like freezing and/or freeze drying. 7,8 Moreover, when mild processing conditions are applied, this treatment could be useful to increase the shelf-life of minimally processed products with relatively high moisture content. 9 In fact, the reduction of freezable water content and water activity at low temperature permits both to slow down degradative reactions and to guarantee a higher microbiological stability.…”
Section: Introductionmentioning
confidence: 99%
“…5,6 From the industrial point of view, the osmotic dehydration is mainly used as a pre-treatment for fruit and vegetables intended for further processing, like freezing and/or freeze drying. 7,8 Moreover, when mild processing conditions are applied, this treatment could be useful to increase the shelf-life of minimally processed products with relatively high moisture content. 9 In fact, the reduction of freezable water content and water activity at low temperature permits both to slow down degradative reactions and to guarantee a higher microbiological stability.…”
Section: Introductionmentioning
confidence: 99%
“…Mechanical measurements, such as the Kramer-Shear test (Mastrocola, Pittia, & Lerici, 1996;Phan & Mimault, 1980), compression tests (Chiralt et al, 2001;Kim & Hung, 1994), puncture tests (Marani et al, 2007;Phan & Mimault, 1980;Zhang, Duan, Zhang, & Peng, 2004) or back extrusion (Robbers, Singh, & Cunha, 1997) are widely used to evaluate the firmness at the organ scale. Such testing makes it possible to measure the mechanical properties of fruit tissue before and after freezing.…”
Section: Introductionmentioning
confidence: 99%
“…With possible exception of freeze drying, animal and vegetable tissues undergo some amount of shrinkage during drying, especially at the later stage of drying [6]. A hard impermeable skin often forms on the surface usually causing lower drying rates [7]. This is called case hardening.…”
Section: Introductionmentioning
confidence: 99%