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- Title
EFFECT OF PRE-TREATMENT CONDITIONS ON STRUCTURE AND MECHANICAL PROPERTIES OF FREEZE-DRIED PUMPKIN.
- Authors
CIURZYŃSKA, A.; LENART, A.; GRĘDA, K. J.
- Abstract
In this work the effect of blanching, osmotic dehydration, freezing method and time of frozen storage on the structure and mechanical properties of freeze-dried pumpkin was shown. Osmotic dehydration limited shrinkage and porosity of freeze-dried material, made the structure stronger and caused an increase in hardness and the value of compression work, but the time of osmotic pre-treatment did not have significant influence. Blanching caused a statistically insignificant increase in hardness and compression work and a decrease in shrinkage. Quick freezing caused an insignificant increase in shrinkage and porosity. Frozen storage time did not have an influence on the mechanical and physical properties of freeze-dried pumpkin.
- Subjects
FREEZE-dried foods; PUMPKINS; BLANCHING (Cooking); DEHYDRATION reactions; POROSITY; FOOD storage; HARDNESS
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, Vol 25, Issue 4, p403
- ISSN
1120-1770
- Publication type
Article