Osmotic dehydration as an intermediate step in freezing of vegetable tissue was studied. Green beans C.V. Bush Blue Lake-47 were osmotically concentrated in NaCl-water solutions at three concentrations (5, 10, and 17% NaCl by weight) and three temperatures (8, 20, and 40°C). Movement of salt and water was modeled for water loss from and salt uptake by the product. Green beans contacted with 10% NaClwater solution at 20°C for 30 min were processed further by freezing in an air blast freezer. Evaluation of color, hardness, texture, taste and overall acceptability indicated the product was organoleptically acceptable. dehydrated osmotically or by combination of osmotic with air drying and then frozen. Color, texture and sensory evaluation indicated osmotically dehydrated frozen fruit intermediates were organoleptically acceptable.The overall objective of our study was to use osmotic dehydration as an intermediate step in freezing vegetable tissue, with green beans and aqueous solutions of sodium chloride as the osmotic media. Specific objectives were to model the kinetics of osmotic concentration of green beans in aqueous solutions of sodium chloride and to study the sensory acceptability of osmotically concentrated frozen green beans.
A process for osmotic dehydration of plant materials using aqueous solutions of ethanol and sodium chloride is described. Equilibrium data for blanched and unblanched carrots in contact with binary aqueous solutions of ethanol and sodium chloride are presented. Based on the equality of activities of the solutes in carrots and the external solution a successful representation of equilibrium has been obtained in terms of the measurable practical variables such as the total solids in the material at full turgor, solute concentration in the bath and the temperature of contacting.
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