Osmotic-convective dehydrofreezing process for drying kiwifruit

• Type: Article in International Scientific Journal
• Date: 1997

Authors

Robbers, M (Author) Other; Singh, RP (Author) Other; Cunha, LM (Author) Other

Journal

Title: Journal of Food Science

Vol. 62

Pages: 1039-&

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 70 Citations

Scopus - 84 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-005-6BB

DOI: 10.1111/j.1365-2621.1997.tb15033.x

Abstract (EN): 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 (60 degrees and 72 degrees 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 with fresh and dried fruit. Addition of ascorbic and citric acid as antioxidants in the osmotic solution prevented browning, and significant loss of ascorbic acid during osmotic drying. Air drying at 30 degrees C produced distinguishable color changes.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5