Drying and texturation of strawberry by Controlled Instantaneous Pressure Drop and air drying.

Citation
A. Nouviaire et al., Drying and texturation of strawberry by Controlled Instantaneous Pressure Drop and air drying., SCI ALIMENT, 21(2), 2001, pp. 177-192
Citations number
13
Categorie Soggetti
Food Science/Nutrition
Journal title
SCIENCES DES ALIMENTS
ISSN journal
02408813 → ACNP
Volume
21
Issue
2
Year of publication
2001
Pages
177 - 192
Database
ISI
SICI code
0240-8813(2001)21:2<177:DATOSB>2.0.ZU;2-S
Abstract
To obtain new dehydrated products (dried and crisp products) for varied app lications in confectionery or instant foods, the texturation process by Con trolled Instantaneous pressure Drop (DIC) has been applied to strawberries drying. This operation is based on mechanical effect and heating treatment in three steps. Firstly, products are air dried until a precise moisture co ntent. Then, they are submitted to heating under high pressure followed by a quasi-instantaneous pressure drop into vacuum causing their puffing and t exturation by partial self-vaporization of water. Finally, air drying bring s products to a low moisture content. The quality of final products is quan tified as to the structure (expansion rate), the aptitude to the technology (reduction of final stage of drying) and the functional properties (speed and capacity of rehydration). Effects of three DIC operating parameters (tr eatment pressure, treatment time and product moisture content) have been an alysed by experimental design. The results of this statistical study will h elp to find an optimal combination of these operating parameters for strawb erries drying and texturation.