Azis Atri Dewi
Department of Agricultural Engineering, Faculty of Food Technology and Agroindustries, University of Mataram, Indonesia.
Department of Food Science and Technology, Faculty of Food Technology and Agroindustries, University of Mataram, Indonesia.
Heliyon. 2020 Sep 30;6(9):e05118. doi: 10.1016/j.heliyon.2020.e05118. eCollection 2020 Sep.
Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 °C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 °C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 °C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.
草莓果实的保质期较短。如果在常温下储存，只能保存1天，因此需要将其干燥制成冷冻产品，以延长其保质期。冷冻产品受到消费者青睐，因为它们仍具有新鲜水果的特性。本研究旨在考察草莓新型冷冻产品的物理和感官特性。研究样本在加热板温度的3个变化水平（40、50和60°C）以及干燥时间的3个变化水平（24、36和48小时）下进行冷冻干燥。观察的研究参数包括失重、水分含量、质地、颜色、香气和味道。结果表明，冷冻真空干燥过程对冷冻草莓的失重、水分含量、质地和颜色参数有显著影响，但对香气和味道没有显著影响。在60°C和48小时干燥时间下，失重和蒸发量最高。评审员最喜欢的冷冻草莓是那些在50°C和36小时干燥时间下进行冷冻干燥的，因为它们具有类似新鲜草莓的香气和风味。
