Kinetic modelling of the quality degradation of frozen watermelon tissue: Effect of the osmotic dehydration as a pre-treatment

Dermesonlouoglou, E; Giannakourou, M; Taoukis, P

dc.contributor.author	Dermesonlouoglou, E	en
dc.contributor.author	Giannakourou, M	en
dc.contributor.author	Taoukis, P	en
dc.date.accessioned	2014-03-01T01:26:32Z
dc.date.available	2014-03-01T01:26:32Z
dc.date.issued	2007	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18118
dc.subject	Colour	en
dc.subject	Freezing	en
dc.subject	Lycopene	en
dc.subject	Osmotic dehydration	en
dc.subject	Quality	en
dc.subject	Watermelon	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Citrullus lanatus var. lanatus	en
dc.title	Kinetic modelling of the quality degradation of frozen watermelon tissue: Effect of the osmotic dehydration as a pre-treatment	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2006.01280.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.2006.01280.x	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	Summary Watermelon pieces were submitted to osmotic pre-treatment in alternative osmotic solutions of glucose, oligofructose and a high dextrose equivalent (DE) maltodextrin, in order to evaluate the quality and assess the stabilisation accomplished during the subsequent frozen storage in a wide temperature range from -5 to -20 °C. Colour change and total lycopene content loss were kinetically studied, and their temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change and total lycopene loss being reduced up to 70% and 38%, respectively, for osmotically pre-treated watermelon, compared with the untreated samples. © 2007 Institute of Food Science and Technology Trust Fund.	en
heal.publisher	BLACKWELL PUBLISHING	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1111/j.1365-2621.2006.01280.x	en
dc.identifier.isi	ISI:000247398700003	en
dc.identifier.volume	42	en
dc.identifier.issue	7	en
dc.identifier.spage	790	en
dc.identifier.epage	798	en