Effect of High-Pressure Processing on Texture and Drying Behavior of Pineapple.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13186/
http://dx.doi.org/10.1111/j.1745-4530.2007.00221.x |
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| Title |
Effect of High-Pressure Processing on Texture and
Drying Behavior of Pineapple.
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| Creator |
Kingsly, A.R.P.
Balasubramaniam, V. M. Rastogi, N. K. |
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| Subject |
24 Fruits
05 Processing and Engineering |
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| Description |
The effect of high-pressure processing on texture and drying behavior of
pineapple slices was investigated. Pineapple slices were high pressure processed
at 50, 100, 300, 500 and 700 MPa at 25C for 10 min. The control, hot
water-blanched and high-pressure processed samples were then dehydrated at
70C. Application of high pressure reduced the sample hardness, springiness
and chewiness while it had no significant effect on cohesiveness of pineapple.
Elevated pressure treatment (�500 MPa) reduced drying time more effectively
than for the other pretreated samples. Experimental dehydration data were
empirically fitted using six thin-layer drying models. Among the models tested,
logarithmic model best described the drying behavior of pineapple slices. The
effective moisture diffusivity was found to increase with an increase in the level
of pressure up to 500 MPa, and the samples processed at 500 and 700 MPa
had higher diffusivity values than blanched samples.
PRACTICAL APPLICATIONS
This work shows that high-pressure blanching of pineapple can be an
alternative for hot water blanching, before dehydration. The results may find
application in development of quality snack food from pineapple fruits.
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| Date |
2009
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13186/1/Journal%20of%20Food%20Process%20Engineering%2032%20%282009%29%20369%E2%80%93381.pdf
Kingsly, A.R.P. and Balasubramaniam, V. M. and Rastogi, N. K. (2009) Effect of High-Pressure Processing on Texture and Drying Behavior of Pineapple. Journal of Food Process Engineering, 32. pp. 369-381. |
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