کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564210 | 1330931 | 2011 | 7 صفحه PDF | دانلود رایگان |
Osmotic dehydration (OD) of grapefruit (55°Brix sucrose solution, 30 °C) was carried out to obtain ˜75 g water/100 g sample in the final product. Although the grapefruit was replaced each time, the osmotic solution (OS) was reused for five OD cycles, with or without pasteurization. The samples obtained in cycles 1, 3 and 5, were stored at 10 °C. Changes in °Brix, water content, water activity, pH, total acidity, ascorbic acid content, cation concentration, respiration rate and total microbial counts at different storage times were analyzed and compared to fresh-cut grapefruit stored under the same conditions. During OD, a partial loss of the natural soluble substances present in the fruit was observed. In terms of the dehydration level reached by the fruit, it is possible to reuse the OS in up to 5 OD, without any reconcentration treatment. Nevertheless, it is advisable to pasteurize the OS before each cycle in order to obtain a product with a shelf-life of between 7 and 12 days in refrigeration, depending on the number of cycles.
Journal: LWT - Food Science and Technology - Volume 44, Issue 1, January 2011, Pages 35–41