Freezing characteristics and texture variation after freezing and thawing of four fruit types

One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezingprocess on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawedfruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total solublesolids content and the lowest freezing point, whereas pineapple showed the highest freezing rate. The highest firmness andcrunchy texture were found in fresh apple, and these properties were absent in the other fresh fruits. The firmness of allfrozen fruits significantly decreased by different percentages as compared to those of the fresh fruits. The drip loss of eachfruit type was also significantly different with apple samples having the highest firmness decrease and drip loss. This studyshows that freezing characteristics and frozen fruit properties depend on type of fruit

Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion

Abstract BACKGROUND: A major problem of mango products is texture loss. The effect of commercial pectin methylesterase (PME) and calcium infusion on improvement of the texture of both fresh and frozen-thawed mango cubes was investigated in the present study

Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white

<p>This study investigated the effect of spray drying inlet temperatures (140, 160 and 180°C) and storage conditions (temperature; 25 and 40°C and storage period; 1 and 2 months) on the physical and functional properties of dried egg white. The results showed that the three inlet temperatures did not affect the color of the spray-dried egg white (SDEW) after drying. However, all SDEWs increased in yellow color after storage at 40°C. The solubility (%) of SDEW and gelling properties including gel hardness and water holding capacity of the gel samples were changed when the dried samples were stored, particularly for SDEW drying at 180°C. The changes in gelling properties of the SDEW were related to a decrease in the enthalpy of protein denaturation, an increase in exposed sulfhydryl (SH) contents, a decrease in the total SH contents and the occurrence of protein aggregation as shown by the sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern.</p

Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder

The effect of carbonation on physical and functional properties of egg white powder during spray drying and storage under vacuum, air, and CO2 gas was investigated. Carbonation (2,000 mg/kg) of fresh egg white before spray drying was found to improve the foaming properties of the fresh egg white powder. However, the carbonation caused accelerated changes in color, solubility, and foaming properties of the powder during storage. In addition, the results showed greater changes in the color and decreased solubility in the powder samples stored in impermeable hermetically sealed bags under CO2 and vacuum conditions than in normal air