Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes
Strawberry halves, with and without osmotic pre-treatment, were dried at 40 °C air temperature, with and without microwave application (0.2 W/g). Changes in volume, pectic fractions, mechanical behaviour and glass transition temperature due to dehydration treatments were evaluated. Microwave applica...
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| Veröffentlicht in: | European food research & technology 2007-02, Vol.224 (4), p.499-504 |
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| creator | Contreras, C Martín-Esparza, M. E Martínez-Navarrete, N Chiralt, A |
| description | Strawberry halves, with and without osmotic pre-treatment, were dried at 40 °C air temperature, with and without microwave application (0.2 W/g). Changes in volume, pectic fractions, mechanical behaviour and glass transition temperature due to dehydration treatments were evaluated. Microwave application resulted in an increased water soluble pectic fraction as a consequence of both protopectin and oxalate soluble pectic fraction reductions. This solubilisation leads us to obtain dried samples with a more rigid, firmer structure which, indeed, showed greater glass transition temperature values. Nevertheless, these samples are softer when rehydrated, thus indicating a greater structural damage. The sugar presence induced by an osmotic dehydration pre-treatment seems to reinforce the solid cellular matrix, which is evident from the mechanical behaviour of rehydrated samples. So, the greatest structural damage caused by microwaves may be reduced by an osmotic dehydration pre-treatment. |
| doi_str_mv | 10.1007/s00217-006-0345-6 |
| format | Article |
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Nevertheless, these samples are softer when rehydrated, thus indicating a greater structural damage. The sugar presence induced by an osmotic dehydration pre-treatment seems to reinforce the solid cellular matrix, which is evident from the mechanical behaviour of rehydrated samples. So, the greatest structural damage caused by microwaves may be reduced by an osmotic dehydration pre-treatment.</description><subject>Air temperature</subject><subject>Biological and medical sciences</subject><subject>Dehydration</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. 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This solubilisation leads us to obtain dried samples with a more rigid, firmer structure which, indeed, showed greater glass transition temperature values. Nevertheless, these samples are softer when rehydrated, thus indicating a greater structural damage. The sugar presence induced by an osmotic dehydration pre-treatment seems to reinforce the solid cellular matrix, which is evident from the mechanical behaviour of rehydrated samples. So, the greatest structural damage caused by microwaves may be reduced by an osmotic dehydration pre-treatment.</abstract><cop>Heidelberg</cop><cop>Berlin</cop><pub>Berlin/Heidelberg : Springer-Verlag</pub><doi>10.1007/s00217-006-0345-6</doi><tpages>6</tpages></addata></record> |
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| subjects | Air temperature Biological and medical sciences Dehydration Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology glass transition temperature mechanical properties Microwaves Osmotic dehydration Pectic fractions Temperature Transition temperatures volume |
| title | Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes |
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