ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION OF CRANBERRIES: EFFECT OF FINISH DRYING METHODS AND ULTRASONIC FREQUENCY ON TEXTURAL PROPERTIES

被引：66

作者：

Shamaei, Samira ^{[1
]}

Emam-Djomeh, Zahra ^{[1
]}

Moini, Sohrab ^{[1
]}

机构：

[1] Univ Tehran, Transfer Phenomena Lab, Dept Food Sci Technol & Engn, Fac Agr Engn & Technol, Karaj 3158711167, Iran

来源：

JOURNAL OF TEXTURE STUDIES | 2012年 / 43卷 / 02期

关键词：

Cranberries; microwave drying; osmotic dehydration; quality attributes; textural properties; ultrasonic pretreatment; MASS-TRANSFER; KINETICS; COLOR; MICROSTRUCTURE; PRETREATMENT;

D O I：

10.1111/j.1745-4603.2011.00323.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the effect of osmotic pretreatments (with or without ultrasound) in combination with hot-air or microwave-assisted hot-air drying methods on the texture, microstructure, color and water activity of dried cranberries were investigated. Osmotic pretreatments were done in a ternary solution (sucroseNaClwater) under three different temperatures: 30, 40 and 50C. The concentrations of osmotic solutions were 40, 50 and 60% of sucrose and 0, 4 and 8% of NaCl. Also, the influence of the two levels of frequency of ultrasound (35 and 130 kHz) on the quality properties was investigated. Our results showed lower hardness and water activity (aw) when higher temperature, sucrose and salt were used. Applying ultrasound reduced the hardness and aw of samples. With increasing the frequency of ultrasound, hardness (N) and aw were decreased. Microwave energy reduced drying time and can modify the structure, texture strength and color of the final product.

引用

页码：133 / 141

页数：9

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