Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries

被引：0

作者：

Juan Garcia-Noguera

Francisca I. P. Oliveira

Curtis L. Weller

Sueli Rodrigues

Fabiano A. N. Fernandes

机构：

[1] University of Nebraska-Lincoln,Department of Biological Systems Engineering

[2] Universidade Federal do Ceará,Departamento de Engenharia Química

[3] Universidade Federal do Ceará,Departamento de Tecnologia de Alimentos

来源：

Journal of Food Science and Technology | 2014年 / 51卷

关键词：

Keywords; Freeze-drying; Osmotic dehydration; Ultrasound; Colorimetric analysis; Strawberry;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The effect of pre-treatments on the colour of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution was studied. Colour was quantified with a colorimetric analysis (CIE LCh). Sonicated strawberries presented higher lightness (L) and lower hue (h) than fresh and non-treated strawberries (control samples). The sonicated and osmo-sonicated strawberries have presented a more reddish and vivid colour then the control samples.

引用

页码：2222 / 2227

页数：5

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