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Titre :
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Freeze-dried strawberries rehydrated in sugar solutions : mass transfers and characteristics of final products
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Auteurs :
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D. Mastrocola ;
M. Dalla Rosa ;
R. Massini
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Type de document :
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article/chapitre/communication
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Année de publication :
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1997
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Format :
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p. 359-364
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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FRAMBOISE
;
ACTIVITE DE L'EAU
;
CONGELATION
;
POINT DE CONGELATION
;
TRANSFERT DE MASSE
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Résumé :
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Sugar solutions with different sugar composition and concentration were used to reconstitute freeze-dried strawberries. The mass transfer between fruit pieces and solution during the rehydration process and the physicochemical characteristics of the reconstituted products were evaluated. The results indicated that by varying the concentration of the sugar solution and reconstitution time it was possible to obtain from the same freeze-dried product, rehydrated fruit pieces with different and peculiar characteristics such as water activity, freezing point, amount of freezable water and firmness. Tn addition, these characteristics were linearly correlated with soluble solids content in the rehydrated products. Using the above method, the reconstituted freeze-dried strawberries are able to be used as an ingredient in formulated foods at different levels of water activity and also in frozen dessert or ice cream.
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Source :
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Food research international, vol.30, n°5
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