Effect of Ultrasonic and Osmotic Dehydration Pretreatments on the Color of Freeze-Dried Strawberries

Authors

• Juan Garcia-Noguera, University of Nebraska-Lincoln
• Francisca I. P. Oliveira, Universidade Federal do Ceará, Brasil
• Curtis Weller, University of Nebraska-LincolnFollow
• Sueli Rodrigues, Universidade Federal do Ceará, Brasil
• Fabiano A.N. Fernandes, Universidade Federal do CearaFollow

Document Type

Article

Date of this Version

5-2012

Citation

Published in Journal of Food Science and Technology 1:9 (September 2014), pp. 2222–2227 doi: 10.1007/s13197-012-0724-x

Comments

Copyright © 2012 Association of Food Scientists & Technologists (India). Used by permission.

Abstract

The effect of pre-treatments on the color of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution was studied. Color was quantified with a colorimetric analysis (CIE LCh). Sonicated strawberries presented higher lightness (L) and lower hue (h) than fresh and non-treated strawberries (control samples). The sonicated and osmo-sonicated strawberries have presented a more reddish and vivid color then the control samples.