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Osmotic Concentration of Green Beans Prior to Freezing
Author(s) -
BISWAL R. N.,
BOZORGMEHR K.,
TOMPKINS F. D.,
LIU X.
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.tb14628.x
Subject(s) - osmotic dehydration , dehydration , food science , chemistry , taste , salt (chemistry) , texture (cosmology) , water activity , water content , biochemistry , geology , artificial intelligence , computer science , image (mathematics) , geotechnical engineering
Osmotic dehydration as an intermediate step in freezing of vegetable tissue was studied. Green beans c.v. Bush Blue Lake‐47 were osmotically concentrated in NaCl‐water solutions at three concentrations (5, 10, and 17% NaCl by weight) and three temperatures (8, 20, and 40°C). Movement of salt and water was modeled for water loss from and salt uptake by the product. Green beans contacted with 10% NaCl‐water solution at 20°C for 30 min were processed further by freezing in an air blast freezer. Evaluation of color, hardness, texture, taste and overall acceptability indicated the product was organoleptically acceptable.