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Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with Cryoprotectants

Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with... ABSTRACT Freezing ensures the longterm preservation of fruits, but usually destroys cell compartmentation of fruit tissues, thereby increasing the probability of undesirable reactions. The use of cryoprotectants/cryostabilizers may reduce ice crystal damage by modifying the glass transition of frozen fruit or reducing freezable water content. The use of vacuum impregnation to introduce cryopreservatives into the fruits was tested. Apple samples were vacuum impregnated with concentrated grape musts and pectin solutions, by applying vacuum (50 mbars) for 5 min and afterwards restoring atmospheric pressure while fruit remained immersed. Most compositional, mechanical and structural properties improved as a result of vacuum impregnation. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with Cryoprotectants

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References (10)

Publisher
Wiley
Copyright
Copyright © 1998 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1998.tb15772.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Freezing ensures the longterm preservation of fruits, but usually destroys cell compartmentation of fruit tissues, thereby increasing the probability of undesirable reactions. The use of cryoprotectants/cryostabilizers may reduce ice crystal damage by modifying the glass transition of frozen fruit or reducing freezable water content. The use of vacuum impregnation to introduce cryopreservatives into the fruits was tested. Apple samples were vacuum impregnated with concentrated grape musts and pectin solutions, by applying vacuum (50 mbars) for 5 min and afterwards restoring atmospheric pressure while fruit remained immersed. Most compositional, mechanical and structural properties improved as a result of vacuum impregnation.

Journal

Journal of Food ScienceWiley

Published: May 1, 1998

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