Quality retention in strawberry and carrot purees dried with Refractance Window™ system

B. I. Abonyi, H. Feng, J. Tang, C. G. Edwards, B. P. Chew, D. S. Mattinson, J. K. Fellman

Research output: Contribution to journalArticlepeer-review

Abstract

The quality retention characteristics of strawberry and carrot purees dried using the Refractance Window™ (RW) drying method were evaluated against freeze drying, drum drying, and spray drying methods. Ascorbic acid retention of the strawberry purees (94.0%) after RW drying was comparable to 93.6% in freeze-drying. The carotene losses for RW drying were 8.7% (total carotene), 7.4% (α-carotene), and 9.9% (β-carotene), which were comparable to losses of 4.0% (total carotene), 2.4% (α-carotene), and 5.4% (β-carotene) for freeze-dried carrot purees. The color of the RW-dried carrot purees was comparable to fresh puree. For RW-dried strawberry purees, the color retention was comparable to freeze-dried products. RW drying altered the overall perception of aroma in strawberries.

Original languageEnglish (US)
Pages (from-to)1051-1056
Number of pages6
JournalJournal of food science
Volume67
Issue number3
DOIs
StatePublished - Jan 1 2002

Keywords

  • Aroma
  • Ascorbic acid
  • Carotene
  • Carrots
  • Quality
  • Refractance Window™ drying
  • Strawberries

ASJC Scopus subject areas

  • Food Science

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