Vacuum Impregnation to modify physico chemical properties and sensory attributes of strawberry (10 mm slices)

Vacuum Impregnationto modify physico chemical propertiesand sensory attributes of strawberry (10 mm slices)

Improvement of textural quality and reduced drip loss of frozen-thawed strawberriesThe phase transition of water in the raw material frequently results in disrupted tissue integrity and leads to undesirable physico-chemical changes. Pretreatment by vacuum impregnation prior to freezing may contribute to a limitation of thawing drip and improvement of texture in frozen fruit and vegetables. When a hypertonic solution I used during impregnation, the raw material is osmotically dehydrated, resulting in cryostabilisation due to a reduction of water content. Xie and Zhao (2004) used a high-fructose corn syrup (50%) or high-methylated pectin (3%) to impregnate strawberries prior to the freezing process .

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