Structural Impact of Osmotically Pretreated Freeze-Dried Strawberries 0n Their Mechanical Properties

Abstract

The paper investigates the impact of osmotic dehydration on the mechanical properties (i.e., structural changes and shrinkage) of freeze-dried strawberries. In the research, Senga Sengana strawberries were osmotically dehydrated in sucrose, glucose solution, and starch syrup and subjected to freeze-drying. The osmotic dehydration process strengthened the fruit structure by increasing their cell wall thickness. Osmotic pre-treatment limited the shrinkage of the strawberries by about 50%, while the compression force required for 25% deformation of the dried material was almost 2–963 times greater in comparison to the fruit not subjected to osmotic dehydration, dependent on the type of osmotic solution used.

Keywords:

• Strawberries
• Freeze-drying
• Osmotic dehydration
• Structure
• Mechanical properties
• Shrinkage

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