Impacts of air drying and DIC pretreatments on textural properties of frozen/thawed apple fruits

Sihem Bellaga, L. Ben Haj Said, K. Allaf
2018 Proceedings of 21th International Drying Symposium   unpublished
This research work is about dehydrofreezing assisted by DIC treatment as an innovative conservation process of apple fruits. Samples previously dehydrated and DIC treated were frozen at -30 °C and at two different practical freezing rates. The effects of sample water content (W) and practical freezing rate (PFR) on freezing characteristics and apple texture were examined. Thaw exudate water (TEW) of 200% and 100% db samples was approximately 3 g/100 g water. Whereas, it was lower than 0.5 g/100
more » ... ower than 0.5 g/100 g water for samples with 30% db W during thawing at 4 °C. Moreover, the impact of PFR on TEW was significant and very important only for high W samples. For samples whose water content was lower than 100% db, firmness was as higher as the W was lower, without any significant impact of PFR. Keywords: Dehydrofreezing; Instant controlled pressure drop; Water content; Practical freezing rate; Texture.
doi:10.4995/ids2018.2018.8371 fatcat:xbnbiqqn3rcwpavmfkb3d55tn4