A Critical Review of Dehydrofreezing of Fruits and Vegetables

James, Christian; Purnell, GL; James, S. Jill

doi:10.1007/s11947-014-1293-y

Cited by 64 publications

(58 citation statements)

References 58 publications

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“…Dehydrofreezing is a newly developed freezing technique, in which fruits and vegetables are dehydrated to a desirable moisture content prior to freezing (James, Purnell, & James, ; Wu et al, ). Presently, studies on dehydrofreezing technology have been reported for several fruits, including strawberry (Blanda et al, ), carrot (Ando et al, ; Wu et al, ), pineapple (Ramallo & Mascheroni, ), and apple (Said, Bellagha, & Allaf, ).…”

Section: Introductionmentioning

confidence: 99%

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

et al. 2019

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Peach slices were blanched (BL), vacuum infiltrated with D‐sodium erythorbate (SE), predehydrated, and then nitrogen packaged (NP) before freezing to improve their quality. Our results showed that the BL, SE, and NP pretreatments remarkably improved the quality of frozen peaches. Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging capacity after thawing at 20°C for 24 hr. The soluble solids content and firmness of low‐maturity peaches dehydrated to 25% dehydration of their weight were 11.1% and 211.2% higher than those of the control samples, respectively, while their drip loss was 71.9% lower than that of the controls. In conclusion, pretreatment by BL, predehydration, SE, and NP before freezing can significantly improve the quality of frozen peaches after thawing. Practical applications We believe that our study results have practical applications because the method of vacuum dehydration combined with blanching, nitrogen packaging, and D‐sodium erythorbate treatment of peaches maintains their original taste, inhibits color change, and decreases drip loss. This method is suitable for fruit frozen and stored at a commercial freezing temperature of −20°C and does not need advanced equipment or technology. It can be easily carried out during the fruit freezing process and can be applied to other frozen stored fruits besides peaches.

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Section: Introductionmentioning

confidence: 99%

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

et al. 2019

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“…Dehydrofreezing has been recently reviewed by the authors (James et al 2014), so we will not dwell on this topic in this review. Despite being often cited as a new, novel, or emerging technology, the concept of dehydrofreezing is not new, with published studies carried out since the 1940s.…”

Section: Dehydrofreezingmentioning

confidence: 99%

“…Dehydrofreezing may also promote supercooling during freezing (Pham 2008). There is also evidence that dehydrofreezing retains and improves color, texture, and nutrient retention and may also decrease enzymic browning in some produce (James et al 2014).…”

Section: Dehydrofreezingmentioning

confidence: 99%

A Review of Novel and Innovative Food Freezing Technologies

James

Purnell

James

2015

Food Bioprocess Technol

Self Cite

176

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Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing is not suitable for all foods, and freezing can cause physical and chemical changes in some foods that are perceived as reducing the quality of either the thawed material or the final product. This paper reviews the many innovative freezing processes that are currently being researched and developed throughout the world to improve freezing conditions and product quality. Some inn o v a t i v e f r e e z i n g p r o c e s s e s ( i m p i n g e m e n t a n d hydrofluidisation) are essentially improvements of existing methods (air blast and immersion, respectively) to produce far higher surface heat transfer rates than previous systems and thus improve product quality through rapid freezing. In these cases, the advantages may depend on the size of the product, since the poor thermal conductivity of many foods limits the rate of cooling in large objects rather than the heat transfer between the heat transfer medium and the product. Other processes (pressure shift, magnetic resonance, electrostatic, microwave, radiofrequency, and ultrasound) are adjuncts to existing freezing systems that aim to improve product quality through controlling the way that ice is formed in the food during freezing. Another alternative is to change the properties of the food itself to control how ice is formed during freezing (such as in dehydrofreezing and the use of antifreeze and ice-nucleation proteins).

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“…To minimize these losses, it is necessary to find alternative methods to extend the shelf life while maintaining its quality properties close to those of fresh fruit. Freezing is an alternative in food preservation, to maintain color, flavor and nutritional characteristics [5,6]. However, after freezingthawing, food present some drastic changes in quality, mainly shows in drip loss (which is due to cell damage) [7,8] and abrupt changes in mechanical properties associated with texture changes (loss of turgor during thawing, resulting in flaccidity and shrinking) [9], among other properties.…”

Section: Introductionmentioning

confidence: 99%

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Aponte¹,

Tamayo²

2017

DYNA

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The aim of this study was to evaluate the influence of osmotic treatments on the freezing rate, drip loss (DL), elastic modulus (EM) and stress of yield limit (σL) of papaya (Carica papaya L.) samples stored under freezing conditions. Dehydration was performed using an osmotic sucrose solution with 55 and 45 ºBrix for 30 and 90 min. Osmotically dehydrated papaya samples were frozen at -40°C and stored for 10, 20, 30 and 60 days. Fresh fruit was used as a control sample during freezing storage. The results showed the treated samples exhibited lower drip loss with respect to control samples. It was observed that elastic modulus in treated samples showed higher values compared to control samples. Conversely, σL had achieved a decreasing for all treatments during freezing storage and treated samples exhibited higher σL values with respect to control samples.Keywords: Osmotic treatment; freezing; tropical fruits; osmotic solution Cambios en fase líquida y propiedades mecánicas de papaya (carica papaya L.) osmodeshidratada durante la congelacion Resumen El objetivo de este trabajo fue evaluar la influencia de tratamientos osmóticos sobre la velocidad de congelación, pérdida de fase líquida (PFL), módulo elástico (ME) y esfuerzo del límite de fluencia (σL) en muestras de papaya (Carica papaya L.) almacenadas en congelación. La deshidratación se realizó con soluciones osmóticas de sacarosa de 45 y 55°Brix durante 30 y 90 min. Las muestras osmo-deshidratadas fueron congeladas a -40°C y almacenadas durante 10, 20, 30 y 60 días. Fruta fresca fue empleada como muestra control (No tratada). Los resultados mostraron que las muestras tratadas presentaron menores pérdidas de fase líquida respecto a las muestras control. El módulo elástico en las muestras tratadas presentó mayores valores en comparación con las muestras control. El esfuerzo del límite de fluencia disminuyó para todos los tratamientos durante el almacenamiento y las muestras tratadas mostraron valores superiores de σL respecto a las muestras no tratadas.

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A Critical Review of Dehydrofreezing of Fruits and Vegetables

Cited by 64 publications

References 58 publications

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

A Review of Novel and Innovative Food Freezing Technologies

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

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