Biological Systems Engineering


Date of this Version



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


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


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.