Reference : OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TR...

	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/124385

Title :	OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT
Language :	English
Author, co-author :	Bchir, Brahim [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
	Souhail, Besbes [ > > ]
	Attia, Hamadi [ > > ]
	Blecker, Christophe [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Publication date :	8-Jan-2010
Journal title :	Journal of Food Process Engineering
Publisher :	Blackwell Publishing
Audience :	International
ISSN :	0145-8876
e-ISSN :	1745-4530
Keywords :	[en] Pomegranate ; FREEZING ; osmotic dehydration
Abstract :	[en] The osmotic dehydration of pomegranate seeds was compared using fresh and frozen seeds. The process was carried out at 50C in a 55°Brix solution of sucrose. Freezing pomegranate seeds before osmotic dehydration involved an increase of effective diffusivity and a reduction in dehydration time. The most significant changes of water loss (WL) (46 g/100 g of fresh seeds [FS]) and solids gain (SG) (7 g/100 g of FS) took place during the first 20 min for frozen seeds. After this period, seeds WL and SG ranged on average close to 43 and 8 g/100 g of FS, respectively. Osmotic dehydration was slower starting from fresh fruits but led to a higher rate of WL (62 g/100 g of FS) at the end of the process. Both scanning electron microscopy and texture analysis showed a destruction of cell structure and seed texture during the pretreatment (freezing). The same techniques also revealed a texture/structure modification induced by the osmotic dehydration process
Research units :	University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation
Target :	Researchers ; Professionals ; Students ; General public ; Others
Permalink :	http://hdl.handle.net/2268/124385
DOI :	10.1111/j.1745-4530.2010.00591.x

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