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Partial Drying of Cut Pears to Improve Freeze/Thaw Texture
Author(s) -
BOLIN H.R.,
HUXSOLL C.C.
Publication year - 1993
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.1365-2621.1993.tb04274.x
Subject(s) - pear , osmotic dehydration , chemistry , dehydration , food science , sucrose , water content , immersion (mathematics) , browning , horticulture , moisture , brix , botany , sugar , biology , mathematics , biochemistry , geotechnical engineering , organic chemistry , pure mathematics , engineering
Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot‐air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot‐air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture.