Partial Drying of Cut Pears to Improve Freeze/Thaw Texture
Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
BOLIN, H.R. [verfasserIn] HUXSOLL, C.C. [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1993 |
|---|
| Schlagwörter: |
|---|
| Umfang: |
Online-Ressource |
|---|
| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 58(1993), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:58 ; year:1993 ; number:2 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1365-2621.1993.tb04274.x |
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NLEJ240437446 |
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| 520 | |a Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. | ||
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10.1111/j.1365-2621.1993.tb04274.x doi (DE-627)NLEJ240437446 DE-627 ger DE-627 rakwb BOLIN, H.R. verfasserin aut Partial Drying of Cut Pears to Improve Freeze/Thaw Texture Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears HUXSOLL, C.C. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04274.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04274.x doi (DE-627)NLEJ240437446 DE-627 ger DE-627 rakwb BOLIN, H.R. verfasserin aut Partial Drying of Cut Pears to Improve Freeze/Thaw Texture Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears HUXSOLL, C.C. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04274.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04274.x doi (DE-627)NLEJ240437446 DE-627 ger DE-627 rakwb BOLIN, H.R. verfasserin aut Partial Drying of Cut Pears to Improve Freeze/Thaw Texture Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears HUXSOLL, C.C. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04274.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04274.x doi (DE-627)NLEJ240437446 DE-627 ger DE-627 rakwb BOLIN, H.R. verfasserin aut Partial Drying of Cut Pears to Improve Freeze/Thaw Texture Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears HUXSOLL, C.C. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04274.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04274.x doi (DE-627)NLEJ240437446 DE-627 ger DE-627 rakwb BOLIN, H.R. verfasserin aut Partial Drying of Cut Pears to Improve Freeze/Thaw Texture Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| pears HUXSOLL, C.C. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04274.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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Partial Drying of Cut Pears to Improve Freeze/Thaw Texture |
| abstract |
Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. |
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Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. |
| abstract_unstemmed |
Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240437446</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111954.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1993 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1993.tb04274.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240437446</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">BOLIN, H.R.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Partial Drying of Cut Pears to Improve Freeze/Thaw Texture</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1993</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot-air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot-air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pears</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">HUXSOLL, C.C.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">58(1993), 2, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:58</subfield><subfield code="g">year:1993</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1993.tb04274.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">58</subfield><subfield code="j">1993</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
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