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Processing, Packaging, and Storage Effects on Quality of Freeze-Dried Strawberries (1991)

PÄÄKKÖNEN, K. ; MATTILA, M.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 56 (1991), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Water sorption isotherms of freeze-dried strawberries were determined using the interval sorption technique. The surface temperature during freeze-drying (from 20°C to 60°C) affected the hygroscopicity of the strawberries, particularly below 0.40 aw. Over 1 yr, quality changes in dried strawberries were evaluated by sensory analysis at 3-month intervals. Crushing before drying and low processing temperatures improved sensory quality of dried strawberries and vacuum packaging improved storage stability.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04781.x

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