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Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries

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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.

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Acknowledgments

The authors thank the financial support provided through the Hatch Act, USDA, the College of Engineering at the University of Nebraska-Lincoln, USA and the Brazilian funding institutes CNPq and CAPES.

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Authors and Affiliations

  1. Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA

    Juan Garcia-Noguera & Curtis L. Weller

  2. Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60455-760, Fortaleza, CE, Brazil

    Francisca I. P. Oliveira & Fabiano A. N. Fernandes

  3. Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, 60455-760, Fortaleza, CE, Brazil

    Sueli Rodrigues

Authors
  1. Juan Garcia-Noguera
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  2. Francisca I. P. Oliveira
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  3. Curtis L. Weller
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  4. Sueli Rodrigues
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  5. Fabiano A. N. Fernandes
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Corresponding author

Correspondence to Fabiano A. N. Fernandes.

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Garcia-Noguera, J., Oliveira, F.I.P., Weller, C.L. et al. Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries. J Food Sci Technol 51, 2222–2227 (2014). https://doi.org/10.1007/s13197-012-0724-x

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  • DOI: https://doi.org/10.1007/s13197-012-0724-x

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