INFLUENCE OF OSMOTIC DEHYDRATION ON TEXTURE AND PECTIC COMPOSITION OF KIWIFRUIT SLICES

REFERENCES

• Alzamora , S M. Gerschenson , L. N. , Vidales , S.L. , Nieto , A. 1995 . Structural changes in the minimal processing of Fruits: some effects of blanching and sugar impregnation. In,“ Food Engineering 2000 ”, eds Fito P. , Ortega-Rodriguez E. and Barbosa-Ctinova. G.V , Chapman & Hall, ITP International Thomson Publishing , pp. 117 – 139 .
   Google Scholar
• AOAC 1980. Oflicial Methods of Analysis , 13th ed., n. 22018, Washington : D.C. , USA .
   Google Scholar
• Bolin , H.R. and Huxoll , C. C. 1993 . Partial drying of cut pears to improve freezethaw texture. J.Food Sci. , 58 : 357 – 360 .
   Web of Science ®Google Scholar
• Bressq , F. , Dalla Rosa , M. , Mastrowla , D. 1997 . Use of direct osmosis treatment to produce minimally processed kiwifruit slices in a continuous pilot plant. In, “ Acta Hort. 444 ”, eds E. Sfakiotatis and I. Porlingis , ISHS. Wageningen , The Netherlands , pp. 649 – 654 .
   Google Scholar
• Crivelli , G. , Nani , R. , Torreggiani , D. , Bertolo , G. 1990 . Trials on the industrial processing of kiwihit. In, “ Acta Hort. 282 ”. ed. Ferguson A.R. , ISHS, Wageningen , The Netherlands , pp. 409 – 415 .
   Google Scholar
• Dalla Rosa , M. , Lerici , C. R. , Dall'Aglio , G. , Carpi , G. 1980 . Prove di trasfomazione industriale di frutti di Acfinidio di piccola pezzatura e valutazione qualitativa dei prodotti finiti. Industria Conserve , 55 : 286 – 292 .
   Google Scholar
• Forni , E. , Torreggiani , D. , Battiston , P. , Polesello , A 1986 . Research into changes of pectic substances in apricots and peaches processed by osmotic dehydration. Carbohydrate Polymers , 6 : 379 – 383 .
   Web of Science ®Google Scholar
• Forni , E. , Polesello , A. , Braga , F. 1987 . Studies on standardization of a combined enzymatic and HPLC method for the evaluation of pectins from their galacturonic acid content. Food Hydrocolloids , 1 (5/6): 531 – 535 .
   Web of Science ®Google Scholar
• Forni , E. , Torreggiani , D. , Crivelli , G. , Maestrelli , A. , Bertolo , G. , Santelli , F. 1990 . Influence of osmosis time on the quality of dehydrofrozen kiwifruit. In, “ Acta Hort. 282 ”, ed. Ferguson A.R. , ISHS , Wageningen , The Netherlands , pp. 425 – 434 .
   Google Scholar
• Forni , E. , Torreggiani , D. , Crovetti , R. , Senesi , E. , Polesello , A. 1991 . Influenza della pastorizzazione sulla qualita di albicocche osmodisidratate confenonate in vetro e in imballaggio flessibile. Nota 2 - Modificazioni della consistenza e sue relazioni con la composizione pectica. Industria Conserve , 66 : 14 – 19 .
   Google Scholar
• Fornii , E. , Erba , M.L. , Maestrelli , A. , Polesello , A. 1992 . Sorbitol and free sugar contents in plums. Food Chem. , 44 : 269 – 275 .
   Web of Science ®Google Scholar
• Garrote , R.L. and Bertone , R.A. 1989 . Osmotic concentration at low temperature of frozen strawberry halves: Effect of glycerol, glucose and sucrose solutions on exudate loss during thawing. Lebens.-Wiss. u.-Tnhol. , 22 264 – 267 .
   Google Scholar
• Giangiacomo , R. , Torreggiani , D. , Abbo , E. 1987. Osmotic dehydration of fmit: Pan 1. Sugar exchange between fmit and extracting symps. J. Food Proc. Pres. , 11:183–95.
   Web of Science ®Google Scholar
• Huxoll , C. C. 1982 . Reducing the refrigeration load by partial concentration of food prior to freezing. Food Technol. , 5 : 98 – 102 .
   Google Scholar
• Lazar , M. E. 1978 . Dehydrofieezing of fmits and vegetables. In, “ The freezing preservation of foods ”, eds Tressler D. K. and Evers C. F. , Fourth Edition , 3 , AVI Publishing Co. , Westport , Conn. ( USA ), pp. 347 – 376 .
   Google Scholar
• Maestrelli , A. , Giallonardo , G. , Forni , E. , Torreggiani , D. 1997 . Dehydrofreezing of sliced strahberries: a combined technique for improving texture. In, “ Engineering & Food ”, Proc. lCEF 7 , ed Jowitt R. , Shefield Academic Press , Shefield ( UK ). Part 2, pp. F 37 – 40 .
   Google Scholar
• Manolopoulou , H. and Papadopoulou , P. 1997 . Respiratory and compositional changes of kiwifmuit cultivars during air atmosphere storage at O°C. In, “ Acta Hort. 444 ”. eds E. Sfakiotatis and J. Porlingis , ISHS , Wageningen . The Netherlands , pp. 547 – 552 .
   Google Scholar
• Matsumoto , S. , Obara , T. , Luh , B.S. 1983 . Changes in chemical constituents of kiwifruit during postharvest ripening. J. Food Sci. , 48 : 607 – 611 .
   Web of Science ®Google Scholar
• Monsalve-Gonzalez , A. , Barbosa- Canovas , G.V. , Cavalieri , R.P. 1993 . Mass transfer and textural changes during processing of apples by combined methods. J. Food Sci. , 58 : 1118 – 1124 .
   Web of Science ®Google Scholar
• Nicolas , J. , Buret , M. , Duprat , F. , Moras , P. , Nicolas , M. , Rothen C. 1986 . Effects of different conditions of cold storage upon physicochemical changes of kiwifmit. Acta Hon. , 194 : 216 – 272 .
   Google Scholar
• Papadopoulou , P , and Manolopoulou , H. 1997 . The effect of freezing on the composition and sensory quality of kiwifmit slices . In cia Hort. 444 ,. eds E. Sfakiotatis and I. Porlingis , ISHS , Wageningen , The Netherlands , pp. 679 – 684 .
   Google Scholar
• Pinnavaia , G. , Dalla Rosa , M. , Lerici , C.R. 1988 . Dehydrofreezing of fruit using direct osmosis as concentration process . Acta Alimentaria Polonica , Vol XIV ( 1 ): 51 – 57 .
   Google Scholar
• Shewfelt , A.L. and Smit , C.J.B. 1972 . An estimate of the relationship between firmness and soluble pectin of individual peaches during ripening. Lebensm. Wiss. Technol. , 5 ( 5 ): 175 – 177 .
   Google Scholar
• Shewfelt , A.L. , Paynter , V.A. , Jen , J.J. 1971 . Textural changes and molecular characteristics of pectic constituents in ripening peaches. J. Food Sci. , 36 : 573 – 575 .
   Web of Science ®Google Scholar
• Sitkiewicz , I. , Lenart , A. , Lewicki , P.P. 1997. Rheological properties of osmodehydrated plant tissue. In, “ Engineering & Food, Proc. ICEF 7 ”, ed Jowitt R. , Shefield Academic Press , Sheffield( UK), Part 2, pp. G41–44.
   Google Scholar
• Souty , M. and lacquemin , G. 1976 . Degradation de la texture des fruits appertises au syrop. Etude sur I'hydrolyse de la protopectine des abricots. Ind. Aim. Agric. , 2 : 39 – 15 .
   Google Scholar
• Vening , J.A. , Burns , D.J.W. , Hoskin , K. M. , Nguyen , T. , Stec , M.G.H. 1989 . Factors influencing the stability of Frozen kiwifruit pulp. J. Food Sci. , 52 ( 2 ): 396 – 400 ,404.
   Web of Science ®Google Scholar
• Vial , C. , Guilbert , S. , Cuq , J.L. 1991 . Osmotic dehydration of kiwifruits: influence of process variables on the color and ascorbic acid content. Sciences des Aliments , 11 : 63 – 84 .
   Web of Science ®Google Scholar
• Torreggiani , D. , Fomi , E. , Crivelli , G. , Bertolo , G. , Maestrelli , A. 1987 . Research on dehydrofreezing of fruit: intluence of dehydration levels on the product quality. In, “ Proc. 17th Int. Cong. of Refrigeration ”, C, pp. 461 – 467 .
   Google Scholar
• Torreggiani , D. , Fomi , E. , Pelliccioni , L. 1994 . Modificazione della temperatura di transizione vetrosa mediante disidratazione osmotica estabilita al congelamento del colore dei kiwi. In, “ Ricerche eimovazioni nell'industria alimentare ” Atti lo CISETA , ed. S. Porretta , Chiriotti Editori, Pinerolo (I), 1 , pp. 621 – 630 .
   Google Scholar