Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes

Journal of Food Engineering

Volumn 78, Issue 1, 2007, Pages 272-280

  Dermesonlouoglou, E K ^a   Giannakourou, M C ^a   Taoukis, P ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Colour; Frozen tomato; l Ascorbic acid; Maltodextrin; Oligofructose; Osmotic dehydration; Texture; Trehalose

Indexed keywords

COLOR; DEHYDRATION; FREEZING; GLUCOSE; TEXTURES;

FROZEN TOMATO; L-ASCORBIC ACID; MALTODEXTRIN; OLIGOFRUCTOSE; OSMOTIC DEHYDRATION; TREHALOSE;

PLANTS (BOTANY);

LYCOPERSICON ESCULENTUM;

EID: 33745932055     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.09.026     Document Type: Article

References (56)

1. Abushita A.A., Hebshi E.A., Daood H.G., and Biacs P.A. Determination of antioxidant vitamins in tomatoes. Food Chemistry 60 (1997) 207-212
2. Barrett D.M., Garcia E., and Wayne J.E. Textural modification of processing tomatoes. Critical Reviews of Food Science and Nutrition 38 (1998) 173-258
3. Begliomini A.L., Montedoro G., Servili M., Petruccioli M., and Federici F. Oxidoreductases from tomato fruit: Inhibitory effect of a fungal glucose oxidase. Journal of Food Biochemistry 19 (1995) 161-173
4. Beristain C.I., Azuara E., Cortes R., and Garcia M.S. Mass transfer during osmotic dehydration of pineapple rings. International Journal of Food Science and Technology 25 (1990) 576-581
5. Biacs P., and Wissgott U. Investigation of colour changes of some tomato products during frozen storage. Nahrung 5 (1997) 306-310
6. Bizzari G., Andreotti R., and Massini R. Inattivazione enzimatica negli spinaci e nelle patate: Catalasi, perossidasi e fenolasi. Industria Conserve 56 (1981) 97-102
7. Bolin H.R., Huxsoll C.C., Jackson R., and Nag K.C. Effect of osmotic agents and concentration on fruit quality. Journal of Food Science 48 (1983) 202-205
8. Calligaris S., Falcone P., and Anese M. Colour changes of tomato purees during storage at freezing temperatures. Journal of Food Science 67 6 (2002) 2432-2435
9. Castaldo D., Villari G., Laratta B., Impembo M., Giovane A., Fasanaro G., et al. Preparation of high-consistency diced tomatoes by immersion in calci-frying solutions: A pilot study. Journal of Agricultural and Food Chemistry 44 (1996) 2600-2607
10. Chen T., Fowler A., and Toner M. Literature review: Supplemented phase diagram of the trehalose-water binary mixture. Cryobiology 40 (2000) 277-282
11. Conway J., Castaigne F., Picard G., and Vovan X. Mass transfer consideration in the osmotic dehydration of apples. Canadian Institute Food Science Technology Journal 16 (1983) 25-29
12. De Gennaro S., Birch G.G., Parke S.A., and Stancher B. Studies on the physicochemical properties of inulin and inulin oligomers. Food Chemistry 68 (2000) 179-183
13. Ferrando M., and Spiess W.E.L. Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions. Journal of Food Engineering 49 (2001) 115-127
14. Fito P., Chiralt A., Betoret N., Gras M., Chafer M., Martinez-Monzo J., et al. Vacuum impregnation and osmotic dehydration in matrix engineering. Application in functional fresh food development. Journal of Food Engineering 49 (2001) 175-183
15. Forni E., Torreggiani D., Crivelli G., Maestrelle A., Bertolo G., and Santelli F. Influence of osmosis time on the quality of dehydrofrozen kiwi fruit. Acta Horticulturue 282 (1987) 425-434
16. Fuchigami M., Miyazaki K., and Hyakumoto N. Frozen carrots texture and pectic components as affected by low temperature blanching and quick freezing. Journal of Food Science 60 (1995) 132-136
17. Giangiacomo R., Torreggiani D., Erba M.L., and Messina G. Use of osmodehydrofrozen fruit cubes in yogurt. Italian Journal of Food Science 6 3 (1994) 345-350
18. Giannakourou M.C., and Taoukis P.S. Systematic application of time temperature integrators as tools for control of frozen vegetable quality. Journal of Food Science 67 (2002) 2221-2228
19. Giannakourou M.C., and Taoukis P.S. Stability of dehydrofrozen green peas pretreated with non conventional osmotic agents. Journal of Food Science 68 6 (2003) 2002-2010
20. Gianotti A., Sacchetti G., Guerzoni M.E., and Dalla Rosa M. Microbial aspects on short-time osmotic treatment of kiwifruit. Journal of Food Engineering 49 (2001) 265-270
21. Giraldo G., Talens P., Fito P., and Chiralt A. Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango. Journal of Food Engineering 58 (2003) 33-43
22. Gras M.L., Vidal D., Betoret N., Chiralt A., and Fito P. Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix. Journal of Food Engineering 56 (2003) 279-284
23. Hemeda H.M., and Klein B.P. Effects of naturally occurring antioxidants on peroxidase activity of vegetable extracts. Journal of Food Science 55 (1990) 184-185
24. Heng K., Guibert S., and Cuq J. Osmotic dehydration of papaya: Influence of process variables on the product quality. Science Aliments 10 (1990) 831-848
25. Hobson G., and Davies J. In: Hulme A. (Ed). The tomato: In the biochemistry of fruits and their products (1971), Academic Press, Norwich, UK 453-457
26. Hussain I., Iqbal M., Shakir I., and Ayub N. Effect of sucrose and glucose mixture on the quality characteristics of osmotically dehydrated banana slices. Pakistan Journal of Nutrition 3 5 (2004) 282-284
27. Huxsoll C.C. Reducing the refrigeration load by partial concentration of food prior to freezing. Food Technology 5 (1982) 98-102
28. Izumi H., and Wtada A.E. Calcium treatment to maintain quality of zucchini squash slices. Journal of Food Science 60 (1995) 789-793
29. Kasper H. Protection against gastrointensional diseases-present facts and future developments. International Journal of Food Microbiology 41 (1998) 127-131
30. Kaymak-Ertekin F., and Cakaloz T. Osmotic dehydration of peas: I. Influence of process variables on mass transfer. Journal of Food Processing and Preservation 20 (1996) 87-104
31. Kowalska H., and Lenart A. Mass exchange during osmotic pretreatment of vegetables. Journal of Food Engineering 49 (2001) 137-140
32. Lazar M.E. Dehydrofreezing of fruits and vegetables. In: Tressler D.K., and Evers C.F. (Eds). The freezing preservation of foods. 4th Edition (1978), Avi Publishing Co., Wextport, CT, USA 347-376
33. Leistner L. Use of hurdle technology in food processing: Recent advances. In: Barbosa-Canovas G., and Chanes W. (Eds). Food preservation by moisture control. Fundamentals and applications: Isopow Prac. II (1995), Technomic Publishing, Lancaster 377-396
34. Lenart A. Mathematical modeling of osmotic dehydration of apple and carrot. Acta Alimentaria Polonia 421 (1992) 33-44
35. Lenart A., and Flink J.M. Osmotic concentration of potato: I. Criteria for end point of the osmotic process. Journal of Food Technology 19 (1984) 45-63
36. Lerici C.R., Pinnavaia T.G., Dalla Rosa M., and Bartolucci L. Osmotic dehydration of fruit: Influence of osmotic agents on drying behaviour and product quality. Journal of Food Science 50 (1985) 1216-1219
37. Lewicki P.P., and Porzecka-Pawlak R. Effect of osmotic dewatering on apple tissue structure. Journal of Food Engineering 66 1 (2005) 43-50
38. Lisiewska Z., and Kmiecik W. Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes. Food Chemistry 70 (2000) 167-173
39. Mazzobre M.F., Del Pilar B.M., and Chirife J. Protective role of trehalose on thermal stability of lactase in relation to its glass and crystal forming properties and effect of delaying crystallization. Lebensmittel-Wissenschaft und-Technologie 30 (1997) 324-329
40. Panagiotou N.M., Karathanos V.T., and Maroulis Z.B. The effect of osmotic agent on osmotic dehydration of fruits. Drying Technology 17 1-2 (1999) 175-189
41. Pinnavaia G., Dalla Rosa M., and Lerici C.R. Dehydrofreezing of fruit using direct osmosis as concentration process. Acta Alimentaria Polonica XIV (1988) 51-57
42. Ponting J.D. Osmotic dehydration of fruits: Recent modifications and applications. Process Biochemistry 8 12 (1973) 18-20
43. Ponting J.D., Watters G.G., Forrey R., Jackson R., and Stanley W.L. Osmotic dehydration of fruits. Food Technology 20 (1966) 125-128
44. Portmann M.O., and Birch G. Sweet taste and solution properties of a,a-trehalose. Journal of Science and Food Agriculture 69 (1995) 275-281
45. Rao V. The prebiotic properties of oligofructose at low intake levels. Nutrition Research 21 (2001) 843-848
46. Raoult-Wack A.L. Recent advances in the osmotic dehydration of foods. Trends on Food Science and Technology 5 (1994) 255-260
47. Rastogi N.K., Angersbach A., Niranjan K., and Knorr D. Rehydration kinetics of high pressure pretreated and osmotic dehydrated pineapple. Journal of Food Science 65 5 (2000) 838-841
48. Rastogi N.K., Eshtiaghi M.N., and Knorr D. Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pre-treated carrots. Journal of Food Science 64 6 (1999) 1020-1023
49. Robbers M., Singh P.R., and Cunha L.M. Osmotic-convective dehydrofreezing process for drying kiwifruit. Journal of Food Science 62 5 (1997) 1039-1047
50. Talens P., Martinez-Navarrete N., Fito P., and Chiralt A. Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Science & Emerging Technologies 3 2 (2002) 191-199
51. Tedjo W., Taiwo K.A., Eshtiaghi M.N., and Knorr D. Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangoes. Journal of Food Engineering 53 (2002) 133-142
52. Thebud R., and Santarius K.A. Effects of high temperature stress on various biomembranes of leaf cells in situ and in vitro. Plant Physiology 70 (1982) 200-205
53. Tregguno N.B., and Goff H.D. Osmodehydrofreezing of apples: Structural and textural effects. Food Research International 29 (1996) 471-479
54. Urbanyi G., and Horti K. Colour and carotenoid content of quick-frozen tomato cubes during frozen storage. Acta Alimentaria 18 (1989) 247-267
55. Vijayanand P., Nagin Ch., and Eipeson W.E. Optimization of osmotic dehydration of cauliflower. Journal of Food Processing and Preservation 19 (1995) 229-242
56. Williams D.C., Lim M.H., Chen A.O., Pangborn R.M., and Whitaker J.R. Blanching of vegetables for freezing-which indicator enzyme to choose. Food Technology 40 (1986) 130-140