INVESTIGATION ON DRIED STRAWBERRIES USING OSMOTIC DEHYDRATION

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SHARAFATKHAH AZARI SH.; FATHI ACHACHLOUEI B.; ALIREZALU KAZEM

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:66 Page(s): 268-278

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Title

INVESTIGATION ON DRIED STRAWBERRIES USING OSMOTIC DEHYDRATION

Author(s)

SHARAFATKHAH AZARI SH. | FATHI ACHACHLOUEI B. | ALIREZALU KAZEM | Issue Writer Certificate

Keywords

OSMOTIC DRYINGQ2

STRAWBERRYQ1

CHEMICAL AND SENSORY PROPERTIESQ1

VITAMIN CQ2

ANTHOCYANINQ1

Abstract

OSMOTIC DRYING process is using of hypertonic solution (osmotic) for the disposal of water in the product. In this study, optimizing in the drying of STRAWBERRY was investigated based on CHEMICAL AND SENSORY PROPERTIES. Water loss (%WL) and solid gain (%SG) were used to choose of the best treatment to produce of dried strawberries during 5 hours and at 1, 2, 3, 4 and 5 hours by different osmotic solutions at two different temperatures. The used treatments were including of different osmotic solutions and different content of calcium chloride (%0.75 and %1.5) at 35oC and 45oC. The results showed that the best treatment among the eight different treatments was the treatment 8 (osmotic solution containing 50% fructose and 20% sucrose, 1.5% calcium chloride and treatment time of 5 hours at 45oC) which made to the better drying of strawberries in compared with the other treatments. Moisture content (%28 and %88), pH (3.55 and 3.15), acidity (%0.043 and % 0.053), Brix (%24 and %6), total sugar (%14.5 and %4.5), VITAMIN C (9 and 25.5mg/100 g) and ANTHOCYANIN (75.5 and 102.75 mg/kg) were in the STRAWBERRY samples dried by osmotic method and the control, respectively. Moreover, sensory properties of osmotic dried strawberries including, appearance, color, firmness and flavor were better in comparison to control sample.

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APA: Copy

SHARAFATKHAH AZARI, SH., FATHI ACHACHLOUEI, B., & ALIREZALU, KAZEM. (2017). INVESTIGATION ON DRIED STRAWBERRIES USING OSMOTIC DEHYDRATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 268-278. SID. https://sid.ir/paper/71660/en

Vancouver: Copy

SHARAFATKHAH AZARI SH., FATHI ACHACHLOUEI B., ALIREZALU KAZEM. INVESTIGATION ON DRIED STRAWBERRIES USING OSMOTIC DEHYDRATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):268-278. Available from: https://sid.ir/paper/71660/en

IEEE: Copy

SH. SHARAFATKHAH AZARI, B. FATHI ACHACHLOUEI, and KAZEM ALIREZALU, “INVESTIGATION ON DRIED STRAWBERRIES USING OSMOTIC DEHYDRATION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 268–278, 2017, [Online]. Available: https://sid.ir/paper/71660/en

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