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

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 (fr...

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Bibliographic Details
Published in:Journal of food science and technology 2014-09, Vol.51 (9), p.2222-2227
Main Authors: Garcia-Noguera, Juan, Oliveira, Francisca I. P., Weller, Curtis L., Rodrigues, Sueli, Fernandes, Fabiano A. N.
Format: Article
Language:English
Subjects:
Berries
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dehydration
Drying agents
Experiments
Food
Food Science
Freeze drying
Freezing
Fruits
Moisture content
Nutrition
Original
Original Article
Osmosis
Strawberries
Studies
Sucrose
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Summary: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.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-012-0724-x