کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6488926 | 1416483 | 2018 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of liquid nitrogen pretreatment on the osmotic dehydration and quality of cryogenically frozen blueberries (Vaccinium angustifolium Ait.)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Blueberries are a widely consumed fruit known for their high antioxidant content. Due to their short shelf life at refrigerated temperatures, they can be frozen or dried to overcome perishability limitations. Liquid nitrogen pretreatment may be able to increase the permeability of blueberries' skin, thereby amplifying the effects of osmotic dehydration through increased transfer of moisture and solids. This study evaluated the effects of liquid nitrogen pretreatment on osmotic dehydration and the resulting physicochemical properties of cryogenically frozen blueberries. Blueberries were immersed in liquid nitrogen (ââ¯196â¯Â°C) for 10â¯s and then thawed. Pretreated and un-pretreated samples were placed in a 60°Brix sucrose solution (40â¯Â°C) for 8â¯h, followed by cryogenic freezing. Liquid nitrogen pretreated blueberries experienced greater moisture loss and solids gain than un-pretreated samples after osmotic dehydration, while having similar anthocyanin and total phenolic contents. This study demonstrated that liquid nitrogen pretreatment facilitates water and sugar diffusion in blueberries during osmotic dehydration while maintaining nutritional quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 22, April 2018, Pages 165-169
Journal: Food Bioscience - Volume 22, April 2018, Pages 165-169
نویسندگان
Luis Alfaro, Sirirak Siramard, Alexander Chouljenko, Subramaniam Sathivel,