Partial Drying of Cut Pears to Improve Freeze/Thaw Texture

Autor:	H. R. Bolin, C.C. Huxsoll
Rok vydání:	1993
Předmět:	PEAR Brix biology Water activity Osmotic concentration Moisture Chemistry biology.organism_classification Pera Horticulture Botany Congelation Food Science Osmotic dehydration
Zdroj:	Journal of Food Science. 58:357-360
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1993.tb04274.x
Popis:	Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60 degree Brix, 60 degrees C, sucrose solution maintained good color and texture upon freezing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely paralleled the reduction in moisture.
Databáze:	OpenAIRE
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