QUALITY EVALUATION OF OSMO-CONVECTIVE DRIED BLUEBERRIES
- 1 January 1998
- journal article
- research article
- Published by Taylor & Francis Ltd in Drying Technology
- Vol. 16 (3-5), 705-723
- https://doi.org/10.1080/07373939808917431
Abstract
The color, texture and rehydration ratios of two-stage osmo-convective dried blueberries were evaluated. The parameters analyzed for color were the total color difference (ΔE) and the red-blue (a/b) ratio. The textural parameters of hardness and stickiness of the osmo-convective dried blueberries were evaluated. The results were compared with those of conventionally air-dried blueberries (worst case scenario) and freeze-dried blueberries (best case scenario). The results showed that osmotic dehydration for a short contact time minimized color losses during convective air-drying. The osmo-convective dried blueberries were not significantly harder (p > 0.05) than the conventional air-dried blueberries. The rehydration ratios of the osmo-convective dried blueberries were lower than the rehydration ratios of freeze-dried and air-dried blueberries. The best osmotic dehydration condition under which the osmo-convective dried blueberries had better color and texture and, a shorter drying time than the conventional air-dried blueberries was 50°C – 55°Brix for 4.5 h.Keywords
This publication has 4 references indexed in Scilit:
- Use of a Combination Process of Osmotic Dehydration and Freeze Drying to Produce a Raisin‐Type Lowbush Blueberry ProductJournal of Food Science, 1987
- Effect of Osmotic Dehydration and High Temperature Fluidized Bed Drying on Properties of Dehydrated Rabbiteye BlueberriesJournal of Food Science, 1987
- Effect of Four Drying Methods on the Quality of Intermediate Moisture Lowbush BlueberriesJournal of Food Science, 1985
- AN ANTHOCYANIN COMPLEX ISOLATED FROM THE SYRUP OF CANNED BLUEBERRIESJournal of Food Science, 1971