超声和渗透脱水预处理对冷冻干燥草莓颜色的影响。
Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries.
机构信息
Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE 68588 USA.
Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60455-760 Fortaleza, CE Brazil.
出版信息
J Food Sci Technol. 2014 Sep;51(9):2222-7. doi: 10.1007/s13197-012-0724-x. Epub 2012 May 22.
Abstract
The effect of pre-treatments on the colour of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution was studied. Colour was quantified with a colorimetric analysis (CIE LCh). Sonicated strawberries presented higher lightness (L) and lower hue (h) than fresh and non-treated strawberries (control samples). The sonicated and osmo-sonicated strawberries have presented a more reddish and vivid colour then the control samples.
摘要
研究了预处理对冻干草莓颜色的影响。草莓经过不同的超声和渗透脱水处理后进行冻干。研究了两种浓度的蔗糖溶液（25%和 50%w/w）和四个处理时间水平（从 10 分钟到 45 分钟）。此外，还研究了不使用渗透溶液的超声处理。颜色通过比色分析（CIE LCh）进行量化。与新鲜草莓和未经处理的草莓（对照样品）相比，超声处理的草莓具有更高的亮度（L）和更低的色调（h）。超声和渗透超声处理的草莓比对照样品呈现出更红和更鲜艳的颜色。
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