Titre :
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High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries
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Auteurs :
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M. Eshtiaghi ;
D. Knorr
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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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1996
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Format :
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p. 143-148
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Langues:
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= Anglais
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Catégories :
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TECHNOLOGIE ALIMENTAIRE
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Mots-clés:
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FRAISE FRUIT
;
DECONGELATION
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Résumé :
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High hydrostatic pressure thawing (600 MPa, 25 and 50°C, 15 min) of frozen strawberries was applied as a pretreatment in the thermal processing of strawberry preparations when comparing this process with thawing of strawberries at atmospheric pressure prior to thermal processing (92°C, 20 min) increases in sucrose uptake were observed for strawberry slices (21%) as well as for whole fruit (140%) reaching maximum sucrose contents of 45.6+/-2.4° Brix and 34.7+/-0.9° Brix respectively. In addition high pressure treatment of strawberries proved sufficient to reduce total microbial counts by two log cycles.
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Source :
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Food biotechnology, vol.10, n°2
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