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  • 1
    Electronic Resource
    Electronic Resource
    Study of the Influence of Osmotic Dehydration and Freezing on the Volatile Profile of Strawberries (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effect of osmotic process conditions on the volatile fraction of strawberries was studied, as well as the effect of freezing and frozen storage. Osmotic treatments were carried out on strawberries in sucrose solutions up to 20 °Brix, at atmospheric pressure (OD), and by applying a vacuum pulse (PVOD). Volatile compounds of fresh, dehydrated, and frozen-stored (at –18 °C for 1 mo) samples were obtained by simultaneous distillation-extraction. Osmotic treatments caused an increase in ester concentration and, in some cases, in furaneol less marked in PVOD. Freezing implied losses in all components, although in pre-dehydrated samples the concentration of some esters (and furaneol) remained greater than in the fresh samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08699.x
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  • 2
    Electronic Resource
    Electronic Resource
    Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with Cryoprotectants (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Freezing ensures the longterm preservation of fruits, but usually destroys cell compartmentation of fruit tissues, thereby increasing the probability of undesirable reactions. The use of cryoprotectants/cryostabilizers may reduce ice crystal damage by modifying the glass transition of frozen fruit or reducing freezable water content. The use of vacuum impregnation to introduce cryopreservatives into the fruits was tested. Apple samples were vacuum impregnated with concentrated grape musts and pectin solutions, by applying vacuum (50 mbars) for 5 min and afterwards restoring atmospheric pressure while fruit remained immersed. Most compositional, mechanical and structural properties improved as a result of vacuum impregnation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15772.x
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