The influence of freezing and frozen storage time on structural and other changes in plant tissue

S√°ray, Tam√°s; Zackel, E.; Horti, K.; Koncz, A.

doi:10.1201/9781420049008.ch8

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“…Freeze/thawing can be an interesting pretreatment to increase osmotic dehydration kinetics [6]. However, the negative side of freeze/thawing is the tissue damage [7] which can lead to higher solute uptake during osmotic dehydration, as shown for apple [6].…”

Section: Introductionmentioning

confidence: 99%

Sugar uptake during osmotic dehydration of fresh and frozen/thawed mango slices in agave syrup solutions

Khalloufi¹,

Mikhaylin²,

Ratti³

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22

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Osmotic dehydration was carried out on fresh and frozen/thawed Tommy Atkins mango slices in agave syrup (AS), with and without added inulin and xanthan gum. Effect of freeze/thawing on mango tissue was determined through firmness and electrical conductivity. Results indicated that (i) fresh mango was 4.4 times firmer and its electrical conductivity, 8.3 times lower than frozen/thawed samples, (ii) frozen/thawed OD samples showed an increase in sugar gain, (iii) lower sugar gain was obtained for all samples when polysaccharides were added to AS, (iv) AS with added inulin and xanthan gum produced the lowest sugar gain for all samples.

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Section: Introductionmentioning

confidence: 99%