Freezing of Fruit and Vegetables

Grout, B. W. W.; Morris, G.J.; McLellan, Mark

doi:10.1007/978-1-4471-3446-6_9

Cited by 13 publications

(11 citation statements)

References 8 publications

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“…The water content decreases and the soluble solids increase, thus indicating that drip loss implies greater losses of water than solutes. This is coherent with the extracellular ice formation and with the irreversible cellular dehydration during freezing (Grout et al. 1991).…”

Section: Resultssupporting

confidence: 64%

Compositional Changes of Strawberry Due to Dehydration, Cold Storage and Freezing–thawing Processes

Moraga

Martínez‐Navarrete

Chiralt³

2006

J Food Processing Preservation

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Strawberry is an excellent source of food ingredients, although compositional changes might occur in improperly controlled processing, affecting product quality. In this article, changes in sugar composition (glucose, fructose and sucrose), citric acid, water and total soluble content, as induced by partial dehydration and freezing–thawing processes, were analyzed in strawberries (var. Camarosa). Osmotic dehydration (OD) with 65 °Brix sucrose solution, air drying (AD) at 45C, or combined treatments (OD–AD) were applied to reduce strawberries’ water content to 70–85%. Fresh and dehydrated samples were frozen (−40C, 24 h) and stored (−18C, 30 and 180 days). All samples processed by OD and OD–AD showed a significant sugar gain, and depending on the dehydration treatment, total or partial sucrose hydrolysis was observed. Dehydration treatments caused small losses of citric acid. During the freezing–thawing process, drip loss and enzymatic action also cause changes in sugar concentration, especially in OD‐treated samples.

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Section: Resultssupporting

confidence: 64%

Compositional Changes of Strawberry Due to Dehydration, Cold Storage and Freezing–thawing Processes

Moraga

Martínez‐Navarrete

Chiralt³

2006

J Food Processing Preservation

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“…During freezing, ice begins to form in the extra-cellular medium and progresses via the cytoplasm when the cell membrane loses permeability (Alonso, Canet, & Rodríguez, 1997). Decompartmentalization caused by ice crystals prevents the return of water to the intracellular medium during thawing, causing loss of turgidity and hence of fruit texture (Grout, Morris, & McLellan, 1989;Reid, 1993, chap. 1).…”

Section: Introductionmentioning

confidence: 98%

Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

Sousa

Canet

Álvarez

et al. 2007

Journal of Food Engineering

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“…This is reasonable because a slow freezing procedure causes extracellular growth of large ice crystals (Aguilera and Stanley, 1990) whose effect on membrane disruption makes a higher proportion of solution to drain from the cells. However, if damage is limited, water could diffuse back to the cells (Grout et al, 1991). In this study, drip amount was not significant, probably due to a massive cellular damage produced during the previous thermal treatment stage.…”

Section: First Experimental Designmentioning

confidence: 83%

Effect of Combined Processes of Osmotic Dehydration and Freezing on Papaya Preservation

Moyano¹,

Vega²,

Bunger

et al. 2002

Food Science and Technology International

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The effect of combined processes of osmotic dehydration and freezing on papaya pieces preservation was evaluated. Sucrose solutions were used as osmotic medium. Two multifactorial experimental designs, in two levels, were conducted consecutively to quantify the effect of the following factors: temperature, osmotic dehydration time, concentration of the osmotic medium and freezing rate. The response variables considered were: sensory evaluation, instrumental colour, instrumental texture, water activity (a w ), drip loss, and reducing and total sugars. The first experimental design selected fast freezing as the best process to preserve the texture of the fruit. From the second experimental design, under fast freezing, were obtained the following optimal levels: 65 Bx for the concentration of the osmotic medium, 20 C for the syrup temperature and 60 min for the osmotic dehydration time. An acceptability test was performed under these conditions with 100 potential consumers on a 7-point hedonic scale, which gave 98% acceptance. Glass transition temperature (T g 0) of the maximally cryoconcentrated liquid was À 33.74 C for the product processed under optimum conditions, which was the closest value to the common storage temperature (À 18 C) among all the measured samples.

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Freezing of Fruit and Vegetables

Cited by 13 publications

References 8 publications

Compositional Changes of Strawberry Due to Dehydration, Cold Storage and Freezing–thawing Processes

Compositional Changes of Strawberry Due to Dehydration, Cold Storage and Freezing–thawing Processes

Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

Effect of Combined Processes of Osmotic Dehydration and Freezing on Papaya Preservation

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