Effect of freezing and osmatic dehydration on strawberry of the chandler variety

Charles W. I. Haminiuk, C.R.G Oliveira, P.S.G Fountoura, R.J.S. Freitas, José R.M. Vidal Bezerra

Resumo


The effects of freezing and osmotic dehydration on the physical-chemical and sensorial characteristicas of strawberries of Chandler variety were investigated. Four physical-sensorial atributes were performed, using the describable quantitative analysis (DQA) with structured scale of 9 points. Four treatmentes were applied to the strawberries: freezing in a household refrigerator without osmotic dehyudration (CST), freezing in a household refrigerator with osmotic dehydration (CCT), freezing in a freezer without osmotic dehydration (FST) and with osmotic dehydration (FCT) pre-treatment, using a 65° Briz solution. The reezing of the strawberries with osmotic dehydration treatment (FCT) obtained the best means in the physical-chemical analysis and in the four sensorial attributes valued (color, appearance, texture and flavor).


Palavras-chave


freezing; osmotic dehydration; strawberries

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Revista Ciências Exatas e Naturais - RECEN. Universidade Estadual do Centro-Oeste - UNICENTRO/PR, BRASIL.

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ISSN 2175-5620 ON LINE; 1518-0352 IMPRESSO