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Freezing point prediction of processed production with different sucrose content
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F Amidi Fazli *   , M Dezyani , R Ezzati , N Amidi Fazli , MR Kooshki , M Soleimani |
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Abstract: (6147 Views) |
| Background and Objective: During years freezing progressed and new methods investigated which insure high quality and increase acceptability of products. Osmosis treatment before freezing is a novel method which by lowering water content before freezing can limit damages caused by ice expansion during ice formation.
Materials and Methods: The current study was carried out to determine osmotically dehydrated cantaloupe characteristic and introduce a model to predict its freezing point. Samples were washed, peeled and cut into cubes of 42.5×2 Cm. The cubes were submerged in sucrose syrup (40, 55 and 70%) for the periods of (1.5, 3 and 4.5 h.) at room temperature (25 ˚C). The fruit to syrup ratio was 1:3 in all treatments. Moisture content, total soluble solids, freezing point, specific heat of product and required energy for freezing process were measured and calculated.
Results: Results indicated that water content decreased with time and increased syrup concentration on the other hand brix increased due to syrup concentration. Freezing point, specific heat and required energy for freezing process decreased according to above changes.
Conclusion: Perhaps by reducing the freezing point of fruits, they can be kept without freezing at temperatures slightly above the freezing point. This prevents disadvantage of the freezing process. If it is possible through microbial and biochemical point of view.
Keywords: Osmotic dehydration, Freezing point, Cantaloupe |
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| Keywords: Osmotic dehydration, Freezing point, Cantaloupe |
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Full-Text [PDF 295 kb]
(4015 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/26 | Accepted: 2013/11/19 | Published: 2013/11/19
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