Artigo Revisado por pares

Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes

2021; Elsevier BV; Volume: 142; Linguagem: Inglês

10.1016/j.lwt.2021.110988

ISSN

1096-1127

Autores

Amardeep Kumar, Arjuara Begum, Monjurul Hoque, Saddam Hussain, Brijesh Srivastava,

Tópico(s)

Postharvest Quality and Shelf Life Management

Resumo

The present research aimed to study the effect of Ohmic heating (OH) treatment on textural degradation and as a pretreatment step prior to drying freshly cut pineapple (Anana comosus) cubes. The fresh samples were heated up to 90 °C with electric field strength (EFS: 25, 30, 35 V/cm) for a time duration (60, 90, 120, 150, 180 s), and the textural degradation and color changes were studied. The OH treated samples were dried in a tray drier at 70 °C with an airflow of 0.1 m3/s and the rehydration of these dehydrated samples was carried out at room temperature (25 ± 1 °C) for 7 h in distilled water. It was found that the maximum textural degradation occurred with the treatment time 90 and 120 s for the respective EFS. The effective moisture diffusivity during drying of the OH treated samples was found to be in the range of 1.91 × 10−8 to 2.30 × 10−8 m2/s. Non-significant differences of % mass gain and rehydration ratio were observed to increase treatment time at p > 0.05. Based on the current study, OH heating can be used as an alternative to conventional blanching of fruits and vegetables prior to drying and storing.

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