Publicación: EFFECT OF OHMIC HEATING AND VACUUM IMPREGNATION ON THE QUALITY AND MICROBIAL STABILITY OF OSMOTICALLY DEHYDRATED STRAWBERRIES (CV. CAMAROSA)
Fecha
2012
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Editor
JOURNAL OF FOOD ENGINEERING
Resumen
THE COMBINED EFFECT OF OSMOTIC DEHYDRATION/OHMIC HEATING (OD?OH) AND VACUUM IMPREGNATION/OHMIC HEATING (VI?OH) ON PHYSICOCHEMICAL AND QUALITY PARAMETERS OF STRAWBERRY (AW, COLOR, FIRMNESS AND MICROSTRUCTURE), AS WELL AS ON MICROBIAL STABILITY OF STORAGE SAMPLES AT 5 AND 10 °C, WAS ANALYZED. TREATMENTS WERE CARRIED OUT WITH A 65% (W/W) SUCROSE SOLUTION AT 30 °C, AND OHMIC HEATING AT 9.2, 13, AND 17 V/CM ELECTRIC FIELD STRENGTHS, CORRESPONDING TO APPLIED VOLTAGES OF 70, 100, AND 130 V. DEHYDRATED SAMPLES SHOWED THAT WATER LOSS WAS GREATER IN OD?OH TREATMENTS AT 17 V/CM. THE GREATEST SOLUTE GAIN, LEAST FIRMNESS LOSS AND LEAST COLOR LOSS WERE OBTAINED IN THE VI?OH TREATMENT AT 13 V/CM. THE SHELF-LIFE OF STRAWBERRIES TREATED WITH VI?OH AT 13 V/CM AND STORED AT 5 °C WAS EXTENDED FROM 12 D (CONTROL SAMPLES) TO 25 D. FURTHERMORE, THE VI?OH TREATMENT AT 13 V/CM WAS THE BEST PROCESSING CONDITION FOR DEHYDRATING STRAWBERRIES.
