Structural impact of osmotically pretreated freeze-dried strawberries 0n their mechanical properties

Abstract

The paper investigates the impact of osmotic dehydration on the mechanical properties (i.e., structural changes and shrinkage) of freeze-dried strawberries. In the research, Senga Sengana strawberries were osmotically dehydrated in sucrose, glucose solution, and starch syrup and subjected to freeze-drying. The osmotic dehydration process strengthened the fruit structure by increasing their cell wall thickness. Osmotic pre-treatment limited the shrinkage of the strawberries by about 50%, while the compression force required for 25% deformation of the dried material was almost 2-963 times greater in comparison to the fruit not subjected to osmotic dehydration, dependent on the type of osmotic solution used. Copyright © 2010 Taylor & Francis Group, LLC.