Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 58, Issue 8, Pages 3192-3198Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-020-04822-7
Keywords
Strawberry; Micro-vibration; Microstructure; Firmness; Freezing; Freeze-drying
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Our research demonstrates that adding micro-vibration effect during freezing has a positive impact on the structure and firmness of strawberries, resulting in more retained cell structure and increased strength in frozen strawberries.
Our research focuses on the formation of ice crystals and evaluating the structure of preserved frozen and freeze-dried strawberries. Strawberries were frozen in two ways. One-half of strawberries were frozen at - 30 degrees C under conditions of convective heat exchange. The other half of strawberries were frozen under the same conditions with an additional effect on the strawberries of micro-vibrations created in the air of the freezer according to a specific program. A digital frequency synthesizer that generates 250 W/m(3)electromagnetic field rectangular pulse packets in the frequency bands of 2500-5000 kHz creates micro-vibrations. The microstructure of strawberries, the number of cells that have retained their structure and firmness were determined in frozen strawberries. The strawberries retained 25-30% of the cell structure of their total number during traditional freezing, and 65-70% of the cell structure when frozen under micro-vibration. The data of the penetration and shear stress showed that the strawberries frozen under micro-vibration conditions were 10-15% stronger. Then researched strawberries were vacuum freeze-dried. The primary drying temperature was 30 + 1 degrees C below zero and at the secondary drying the temperature was 38-40 degrees C. The microstructure and firmness of strawberries were researched in dried samples also. Freeze-dried strawberries frozen under micro-vibration had small and evenly distributed capillaries and their firmness was 8-10% higher than freeze-dried strawberries frozen by the traditional method. Thus, freezing strawberries with the additional effect of micro-vibration have a positive effect on the firmness of both frozen strawberries and freeze-dried strawberries.
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