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：
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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.
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页码：2222 / 2227
页数：5
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