Abstract
Combined processes effects of osmotic dehydration in sucrose solutions and freezing on apple cubes preservation were analysed. Two multifactorial experimental designs, in two levels, were conducted consecutively to quantify the effects of the following factors: temperature, osmotic dehydration time, concentration of the osmotic medium and freezing rate. The response variables considered were: sensory evaluation, colour, texture, water activity ( aw) and reducing and total sugars. The first experimental design selected fast freezing as the best process to preserve texture and colour of the fruit. From the second experimental design, under fast freezing, were obtained the following optimal levels: 55 ºBx for the concentration of the osmotic medium, 35 ºC for the syrup temperature and 60 min for the osmotic dehydration time. A test of acceptability was performed under these conditions with 80 potential consumers on a 7-point hedonic scale, which gave 93% acceptance. Glass transition temperature (Tg') of the maximally cryoconcentrated liquid was –41.89 ºC for the product processed under optimum conditions. Significant correlations ( P= 0.05) were found between sensory and instrumental responses.
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Claims 7
Claim · model-written summary
Fast freezing best preserved texture and colour.
- Taxon
- Apple
Malus domesticat0 - Treatment
- fast freezinge0
- Outcome
- texture and coloure0
- Direction
- beste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The first experimental design selected fast freezing as the best process to preserve texture and colour of the fruit.”
t0“Apple”
Claim · model-written summary
Optimal osmotic medium concentration under fast freezing was 55 ºBx.
- Taxon
- AppleMalus domesticat0
- Treatment
- fast freezinge0
- Outcome
- concentration of the osmotic mediume0
- Direction
- optimale0
- Value
- 55 ºBxe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“under fast freezing, were obtained the following optimal levels: 55 ºBx for the concentration of the osmotic medium”
t0“Apple”
Claim · model-written summary
Optimal syrup temperature under fast freezing was 35 ºC.
- Taxon
- AppleMalus domesticat0
- Outcome
- syrup temperaturee0
- Value
- 35 ºCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“35 ºC for the syrup temperature”
t0“Apple”
Claim · model-written summary
Optimal osmotic dehydration time was 60 min.
- Taxon
- AppleMalus domesticat0
- Outcome
- osmotic dehydration timee0
- Value
- 60 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“60 min for the osmotic dehydration time”
t0“Apple”
Claim · model-written summary
Consumer acceptance under optimal conditions was 93%.
- Taxon
- AppleMalus domesticat0
- Outcome
- acceptancee0
- Value
- 93%e0
- Qualifier
- under these conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“under these conditions with 80 potential consumers on a 7-point hedonic scale, which gave 93% acceptance”
t0“Apple”
Claim · model-written summary
Glass transition temperature under optimum processing was –41.89 ºC.
- Taxon
- AppleMalus domesticat0
- Outcome
- Glass transition temperaturee0
- Value
- –41.89 ºCe0
- Qualifier
- under optimum conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Glass transition temperature (Tg') of the maximally cryoconcentrated liquid was –41.89 ºC for the product processed under optimum conditions.”
t0“Apple”
Claim · model-written summary
Sensory and instrumental responses were significantly correlated.
- Taxon
- AppleMalus domesticat0
- Outcome
- sensory and instrumental responsese0
- Value
- P= 0.05e0
- Comparator
- instrumental responsese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant correlations ( P= 0.05) were found between sensory and instrumental responses.”
t0“Apple”
The same questions in other papers
cold · quality: postharvest · Malus domestica (apple)Positive and negative results
8 papers in the same direction as this paper · 8 in the opposite direction
- negative
- negative
- no effect
13 papers more in this group
See all 17 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.