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Pineapple Candying at Mild Temperature by Applying Vacuum Impregnation
Author(s) -
Barat J. M.,
Talens P.,
Barrera C.,
Chiralt A.,
Fito P.
Publication year - 2002
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.1365-2621.2002.tb08857.x
Subject(s) - brix , yield (engineering) , osmotic dehydration , chemistry , process (computing) , sucrose , volume (thermodynamics) , food science , sample (material) , horticulture , mathematics , materials science , chromatography , composite material , sugar , thermodynamics , computer science , biology , physics , operating system
The candying process usually takes a long time and is accomplished at high temperatures, implying damage in the product sensory properties. Sample vacuum impregnation, followed by successive osmotic steps (2 or more) in sucrose solutions of increasing concentrations, at 15 and 30 °C, has been used in order to improve pineapple candying process. Sample weight (and volume in some cases) has been controlled throughout the process till no notable changes occurred. Then, sample composition and water activity were analyzed. A 3‐step process (VI with 25 °Brix followed by successive immersions in 55 and 65 °Brix solutions) provided good process yield, with better sensory properties when working at 15 °C.