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EFFECT OF OHMIC HEATING AND VACUUM IMPREGNATION ON THE QUALITY AND MICROBIAL STABILITY OF OSMOTICALLY DEHYDRATED STRAWBERRIES (CV. CAMAROSA)

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dc.creatorJUAN ESTEBAN REYES PARRA
dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.date2012
dc.date.accessioned2025-01-10T14:37:23Z
dc.date.available2025-01-10T14:37:23Z
dc.date.issued2012
dc.description.abstractTHE 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.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.jfoodeng.2011.03.005
dc.identifier.issn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8237
dc.languagespa
dc.publisherJOURNAL OF FOOD ENGINEERING
dc.relation.uri10.1016/j.jfoodeng.2011.03.005
dc.rightsPUBLICADA
dc.titleEFFECT OF OHMIC HEATING AND VACUUM IMPREGNATION ON THE QUALITY AND MICROBIAL STABILITY OF OSMOTICALLY DEHYDRATED STRAWBERRIES (CV. CAMAROSA)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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