M. Dalla Rosa, D. Mastrocola, D. Barbanti
Partial water removal (up to 50%) of the fruit prior to freezing process (dehydrofreezing) leads to some benefits such as the reduction of free water content, the depression of the freezing point, a reduction of global latent heat of freezing, the weight and volume reduction of frozen fruit up to 50%, and a less drip loss during the thawing.

Direct osmosis treatments were carried out prior to freezing and drying processes of strawberries. The influence of the concentration step was evaluated keeping into account freezing/thawing and drying kinetics and measuring some quality characteristics of fruit (such as dry matter content %, firmness, drip loss %, flavour retention) before and after processing.

Results have shown that the "direct osmosis-freezing" combination (osmodehydrofreezing) led to an increase of the freezing and the thawing rate, improving the taste and the flavour retention. Moreover the firmness of the thawed strawberry was sometimes increased, also using an osmosis-drying-freezing combined process.

Dalla Rosa, M., Mastrocola, D. and Barbanti, D. (1989). IMPROVEMENT OF STRAWBERRY PROCESSING BY DIRECT OSMOSIS CONCENTRATION. Acta Hortic. 265, 417-426
DOI: 10.17660/ActaHortic.1989.265.63

Acta Horticulturae