Influence of osmoconcentration, continuous high-frequency ultrasound and dehydration on properties and microstructure of rabbiteye blueberries
Influence of osmoconcentration, continuous high-frequency ultrasound and dehydration on properties and microstructure of rabbiteye blueberries
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DOI：
10.1080/07373930600558995
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发表时间：
2006-01-01
影响因子：
3.3
通讯作者：
Silva, JL
中科院分区：
文献类型：
--
作者：
Stojanovic, J;Silva, JL
将兔眼蓝莓渗透浓缩 12 小时，并在连续高频超声 (CHFU) 和不连续高频超声 (CHFU) 的情况下渗透浓缩 3 小时，然后空气脱水（70 摄氏度，10 小时）。渗透浓度增加了固体增加、水分损失、可溶性固体和堆积密度。使用 CHFU 可以降低 12 小时的长渗透浓度，并获得类似的结果。扫描电子显微镜（SEM）显微照片表明，未经预处理的浆果遭受了最高程度的组织塌陷。它们还具有最高的复水率，可能非常适合用于早餐谷物。由于高堆积密度和低复水率，渗透浓缩浆果可用作休闲食品或谷物棒。
Rabbiteye blueberries were osmoconcentrated for 12 h, and for 3 h with and without continuous high-frequency ultrasound (CHFU) and then air dehydrated (70 degrees C, 10 h). Osmoconcentration increased solids gain, moisture loss, soluble solids, and bulk density. Long osmoconcentration for 12 h can be reduced with CHFU with similar results. Scanning electron microscopy (SEM) micrographs indicated that berries without pretreatment suffered the highest degree of tissue collapse. They also had the highest rehydration ratio and may be ideal for use in breakfast cereals. Osmoconcentrated berries may be used as snack food or in cereal bars due to high bulk density and low rehydration ratio.