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Use of a Combination Process of Osmotic Dehydration and Freeze Drying to Produce a Raisin‐Type Lowbush Blueberry Product
Author(s) -
YANG ANGELA P.P.,
WILLS CAROLYN,
YANG TOM C.S.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05898.x
Subject(s) - berry , dehydration , chemistry , sugar , food science , osmotic dehydration , flavor , shelf life , horticulture , biochemistry , biology
A raisin‐type product was prepared from lowbush blueberries using a sequence of osmotic dehydration, freeze drying, and thermal plasticization. Qualities of osmotically dehydrated blueberries, residual syrup, and final products were studied using various ratios of berry and sugar. An accelerated storage test was also conducted. IQF berries were preferred to fresh berries as a starting material, and a berry/sugar ratio of 3:1 or 4:1 was appropriate. Final products had good texture, flavor, overall acceptability, and a predicted shelf life of 16 and 64 months at 25° and 5°C storage, respectively.