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International Journal of Food Properties Volume 13, 2010 - Issue 5
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Original Articles

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

Ciurzyńska Agnieszka Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warsaw, Poland
&
Lenart Andrzej Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warsaw, PolandCorrespondence[email protected]
Pages 1134-1149 | Received 08 Jun 2008, Accepted 02 May 2009, Published online: 06 May 2010

Citations (13)

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Read on this site (5)

Oguz Kaan Ozturk & Pawan Singh Takhar. (2019) Selected physical and viscoelastic properties of strawberries as a function of heated-air drying conditions. Drying Technology 37:14, pages 1833-1843.
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Agnieszka Ciurzyńska, Andrzej Lenart & Patrycja Kawka. (2013) Influence of Chemical Composition and Structure on Sorption Properties of Freeze-Dried Pumpkin. Drying Technology 31:6, pages 655-665.
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Marek Markowski & Magdalena Zielinska. (2013) Influence of Drying Temperature and Rehydration on Selected Textural Properties of Carrots. International Journal of Food Properties 16:3, pages 586-597.
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R.P.F Guiné, M.J. Barroca & V. Silva. (2013) Mass Transfer Properties of Pears for Different Drying Methods. International Journal of Food Properties 16:2, pages 251-262.
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Agnieszka Ciurzyńska, Dariusz Piotrowski, Andrzej Lenart & Piotr Łukasik. (2012) Sorption Properties of Vacuum-Dried Strawberries. Drying Technology 30:8, pages 850-858.
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Articles from other publishers (8)

Dariusz Piotrowski, Eliza Kostyra, Piotr Grzegory & Emilia Janiszewska-Turak. (2021) Influence of drying methods on the structure, mechanical and sensory properties of strawberries. European Food Research and Technology 247:8, pages 1859-1867.
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M. Włodarczyk-Stasiak, A. Mazurek, J. Jamroz, U. Pankiewicz & R. Kowalski. (2019) Use of sweeteners in osmotic pretreatment before freeze-drying of pear and pineapple. Acta Alimentaria 48:2, pages 150-159.
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Monika Janowicz & Andrzej Lenart. (2018) The impact of high pressure and drying processing on internal structure and quality of fruit. European Food Research and Technology 244:8, pages 1329-1340.
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Raquel P. F. Guine, Mariana F. S. Brito & Jéssica R. P. Ribeiro. (2017) Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant. International Journal of Food Engineering 13:7.
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Agnieszka Ciurzyńska, Agata Marzec, Arleta Mieszkowska & Andrzej Lenart. (2017) Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids. Journal of Texture Studies 48:2, pages 131-142.
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Dorota Nowak, Paula Piechucka, Dorota Witrowa-Rajchert & Artur Wiktor. (2016) Impact of material structure on the course of freezing and freeze-drying and on the properties of dried substance, as exemplified by celery. Journal of Food Engineering 180, pages 22-28.
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Roberto Megías-Pérez, Juliana Gamboa-Santos, Ana Cristina Soria, Mar Villamiel & Antonia Montilla. (2014) Survey of quality indicators in commercial dehydrated fruits. Food Chemistry 150, pages 41-48.
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Jamshid Rahimi, Ashutosh Singh, Peter Adewale, Akinbode Adedeji, Michael Ngadi & Vijaya Raghavan. (2013) Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices. Foods 2:2, pages 170-182.
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