Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins

Foods

Araceli Olivares¹  Lorena Alvarez¹  Paulina Urrutia¹  Agustín Flores¹  Sergio Almonacid¹  Bhesh Bhandari² 

[1] Centro Regional de Estudios en Alimentos Saludables (CREAS), 2373223 Valparaíso, Chile;School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia;

关键词: Chilean raisin;    crystallization;    sugaring;    temperature;    relative humidity;    microwave;   

DOI  :  10.3390/foods10010039

来源: DOAJ

【 摘 要 】

Crystalline material can develop on the surface of raisins during storage and transport, affecting the final acceptability of the product. In this work, a mild thermal pretreatment was applied to raisins to melt the pre-existing crystals and the effect of such thermal treatments on the development of crystals over a storage period was investigated. The raisins selected for this study were of the Thompson seedless variety from one Chilean company. The thermal pretreatment of raisins at 50 °C and 70 °C for 20 min in an oven and microwave (800 W) irradiation for 15 s resulted in a reduction in the percentage of crystallized raisins (w/w) from more than 50% in the control samples to less than 10% after 35 days of storage at 15 and 25 °C in a 57% relative humidity environment. The results showed that some textural parameters, such as cohesiveness and chewiness, were not affected by thermal treatment and were independent of storage temperature.

【 授权许可】

Unknown