Journal
INTERNATIONAL JOURNAL OF REFRIGERATION
Volume 113, Issue -, Pages 49-57Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ijrefrig.2020.02.013
Keywords
Ultrasound; Osmotic-dehydrofreezing; Water status; Physicochemical properties; Kiwifruit
Categories
Funding
- National Key R&D Program of China [2018YFD0700303]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX19_1802]
- Jiangsu Province (China) Key Project in Agriculture [BE2015310217]
- 111 Project [BP0719028]
- Yangzhou City Agricultural Key RD Program [YZ2019034]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180205]
- Jiangsu Province (China) Collaborative Innovation Center for Food Safety and Quality Control Industry Development Program
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A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit was investigated. Kiwifruit were subjected to osmotic dehydration with different ultrasound power (20 kHz, 0-300 W) at 30 degrees C for 30 min, and then frozen as well as stored at -18 degrees C. The results showed that osmotic dehydration with ultrasound enhancement increased water loss and solid gain, and maintained the cell structure. Osmotic dehydration with ultrasound enhancement also reduced freezable water content and decreased water mobility in comparison to osmotic dehydration alone. Osmotic dehydration with ultrasound application prior to freezing shortened the freezing time, decreased drip loss, maintained ascorbic acid content and firmness, preserved the flavor and improved the taste for kiwifruit after freezing and thawing compared to control. Therefore, these results demonstrated that the osmotic-dehydrofreezing with ultrasound application can effectively increase freezing rate and improve the physicochemical properties of kiwifruit in freezing and thawing processes. (C) 2020 Elsevier Ltd and IIR. All rights reserved.
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