E.K. Dermesonlouoglou, S. Boulekou, M.C. Giannakourou, P.S. Taoukis
Frozen quality of sensitive fruits and vegetables can significantly be improved by osmotic dehydration (OD) as a pre-freezing treatment due to the reduction of freezable water and/or to possible functional properties of impregnated solutes. The objective of this work was the design of a «scale-up» OD process for the pre-treatment of frozen tomato with high-DE maltodextrin syrup followed by a quality degradation study. According to results, OD caused substantial water loss and solid enrichment in tomato tissue. Based on the following comparative quality study of frozen tomatoes, the protective effect of the OD on L-ascorbic acid, lycopene and color was demonstrated. The obtained sugar enrichment and partial water removal improved the sensory characteristics of treated tomatoes when compared to untreated ones. The untreated tomatoes suffered from a detrimental texture and taste deterioration during storage. The osmotic solute addition caused freezing point depression and glass transition temperature point increase.
Dermesonlouoglou, E.K., Boulekou, S., Giannakourou, M.C. and Taoukis, P.S. (2007). OSMODEHYDROFREEZING OF TOMATO: FROM PRODUCTION TO CONSUMPTION. Acta Hortic. 758, 159-164
DOI: 10.17660/ActaHortic.2007.758.17
Lycopersicon esculentum, frozen, osmotic dehydration, pilot-plant, storage, quality characteristics

Acta Horticulturae