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Studies on Osmodehydrofreezing of Carrot and Pineappple.

Pritam, Jayram Patil (2011) Studies on Osmodehydrofreezing of Carrot and Pineappple. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Fruits and vegetables play a significant role in human nutrition, especially as sources of vitamins (C, A, B6, thiamine, niacin, E), minerals etc. but some fruits and vegetables (like Pineapple and Carrot) are not suitable for traditional freezing process, due to texture degradation, colour alteration, nutritional loss, high energy costs. Poor quality of these frozen tissues can significantly be improved by means of the cryoprotection accomplished by the pre-osmotic dehydration prior to Freezing process. That is Osmodehydrofreezing in which a limited air-drying step is preceded by an osmotic treatment followed by freezing of the product for long-term preservation. Within Osmodehydofreezing the specific role of osmosis is mainly the enrichment of soluble solids content rather than the removal of water. Various treatments for Pineapple chunks, such as Control (T1), 40oBrix (T2), 50oBrix (T3), 60oBrix (T4), 60oBrix (Packed with 60oBrix sugar syrup: T5), 70oBrix (Dried till constant weight obtained: T6); and for ODF-Carrot slices T1, T2, T3, T4 and T5 according to sugar syrup concentration, as same as for Pineapple mentioned above, were followed for Optimization of process control for the Development of Osmodehydrofrozen products by Osmodehydrofreezing of Pineapple and Carrot. Freezing of Osmodehydrated products were carried out at -18oC in deep freezer as deep freezing process. Physicochemical study carried out, which showed the protective effect with enhancing the Texture, Colour quality and Taste, Carotenoids of Pineapple and Carrot by Osmodehydrofreezing when compared with Control samples (Untreated ones). The untreated samples suffered from a detrimental texture and taste deterioration during storage.
Uncontrolled Keywords: Pineapple, Carrot, Osmodehydrofreezing
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2011 06:21
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10185

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