Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber

Dermesonlouoglou, EK; Pourgouri, S; Taoukis, PS

dc.contributor.author	Dermesonlouoglou, EK	en
dc.contributor.author	Pourgouri, S	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:28:43Z
dc.date.available	2014-03-01T01:28:43Z
dc.date.issued	2008	en
dc.identifier.issn	1466-8564	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18935
dc.subject	Colour	en
dc.subject	Cucumis sativus	en
dc.subject	Frozen storage	en
dc.subject	Mass transfer	en
dc.subject	Osmotic dehydration	en
dc.subject	Texture	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Canning	en
dc.subject.other	Color	en
dc.subject.other	Data storage equipment	en
dc.subject.other	Dewatering	en
dc.subject.other	Difference equations	en
dc.subject.other	Differentiation (calculus)	en
dc.subject.other	Food preservation	en
dc.subject.other	Freezing	en
dc.subject.other	Optical properties	en
dc.subject.other	Osmosis	en
dc.subject.other	Textures	en
dc.subject.other	Arrhenius equations	en
dc.subject.other	Colour	en
dc.subject.other	Colour changes	en
dc.subject.other	Cryoprotection	en
dc.subject.other	Cucumis sativus	en
dc.subject.other	Frozen storage	en
dc.subject.other	Functional properties	en
dc.subject.other	Improved stability	en
dc.subject.other	Industrial relevance	en
dc.subject.other	Kinetic studies	en
dc.subject.other	Maltodextrin	en
dc.subject.other	Mass transfer	en
dc.subject.other	Mild temperatures	en
dc.subject.other	Organoleptic qualities	en
dc.subject.other	Osmotic dehydration	en
dc.subject.other	Pre treatments	en
dc.subject.other	Pre-freezing	en
dc.subject.other	Sensory characteristics	en
dc.subject.other	Sensory evaluations	en
dc.subject.other	Sensory properties	en
dc.subject.other	Shelf-life	en
dc.subject.other	Storage periods	en
dc.subject.other	Temperature dependences	en
dc.subject.other	Texture	en
dc.subject.other	Dehydration	en
dc.subject.other	Cucumis sativus	en
dc.title	Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ifset.2008.01.002	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.ifset.2008.01.002	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	Quality of frozen cucumber can significantly be improved by means of osmotic dehydration as a pre-freezing treatment. The objective of this work was to study the effect of osmotic pre-treatment with alternative osmotic solutes - oligofructose and a high DE maltodextrin - on the quality and functional properties of frozen cucumber tissue. Colour, texture and sensory characteristics of pre-treated and conventionally frozen samples were comparatively measured at 3 months time, during storage at four different temperatures, -5, -8, - 12, -15 degrees C. Colour change was kinetically studied, and its temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change being reduced up to 36.7% for osmotically pre-treated cucumbers, compared to the untreated samples. The results indicate that osmodehydrofrozen compared to conventionally frozen sliced cucumbers show improved firmness for prolonged storage period. Sensory evaluation also showed good organoleptic quality in osmodehydrofrozen cucumber slices. Industrial relevance: The poor quality of frozen cucumber can significantly be improved by means of the cryoprotection accomplished by a pre-freezing osmotic dehydration step. Osmotic dehydration at mild temperatures can preserve product texture, and enhance flavour and other sensory properties (colour). In this paper, the effect of osmotic pre-treatment on the quality and shelf life of frozen cucumber tissue was investigated. The aim was to develop a method of processing cucumber that maintains palatable product while optimizing quality at the beginning and during frozen storage. (c) 2008 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Innovative Food Science and Emerging Technologies	en
dc.identifier.doi	10.1016/j.ifset.2008.01.002	en
dc.identifier.isi	ISI:000259708800020	en
dc.identifier.volume	9	en
dc.identifier.issue	4	en
dc.identifier.spage	542	en
dc.identifier.epage	549	en