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Processing, Packaging, and Storage Effects on Quality of Freeze‐Dried Strawberries
Author(s) -
PÄÄKKÖNEN K.,
MATTILA M.
Publication year - 1991
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.1365-2621.1991.tb04781.x
Subject(s) - sorption , freeze drying , food science , vacuum packing , water activity , chemistry , sensory analysis , warehouse , materials science , chromatography , water content , adsorption , organic chemistry , geotechnical engineering , engineering , marketing , business
Water sorption isotherms of freeze‐dried strawberries were determined using the interval sorption technique. The surface temperature during freeze‐drying (from 20°C to 60°C) affected the hygroscopicity of the strawberries, particularly below 0.40 a w . Over 1 yr, quality changes in dried strawberries were evaluated by sensory analysis at 3‐month intervals. Crushing before drying and low processing temperatures improved sensory quality of dried strawberries and vacuum packaging improved storage stability.