Reference : OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TR...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/124385
OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT
English
Bchir, Brahim [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Souhail, Besbes [ > > ]
Attia, Hamadi [ > > ]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
8-Jan-2010
Journal of Food Process Engineering
Blackwell Publishing
Yes (verified by ORBi)
International
0145-8876
1745-4530
[en] Pomegranate ; FREEZING ; osmotic dehydration
[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
University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation
Researchers ; Professionals ; Students ; General public ; Others
http://hdl.handle.net/2268/124385
10.1111/j.1745-4530.2010.00591.x

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