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

[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 center :

University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation

Disciplines :

Food science

Author, co-author :

Bchir, Brahim ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Souhail, Besbes

Attia, Hamadi

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Language :

English

Title :

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

Publication date :

08 January 2010

Journal title :

Journal of Food Process Engineering

ISSN :

0145-8876

eISSN :

1745-4530

Publisher :

Blackwell Publishing

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 06 June 2012

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Bibliography

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