Effect of Combined Processes of Osmotic Dehydration and Freezing on Papaya Preservation
- Autores: F.A. Osorio, R.E. Vega, P.C. Moyano, J. Garretón, A. Bunger
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 8, Nº 5, 2002, págs. 295-301
- Idioma: inglés
- Títulos paralelos:
- Efecto de procesos combinados de deshidratación osmótica y de congelación sobre la conservación de la papaya
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Resumen
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 (aw), 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 ... (A)
