Use of a Combination Process of Osmotic Dehydration and Freeze Drying to Produce a Raisin‐Type Lowbush Blueberry Product
Authors:
- Angela P.P. YangAYAngela P.P. Yang
- Carolyn WillsCWCarolyn Wills
- Tom C.S. YangTYTom C.S. Yang
- 1 November 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (6) , 1651-1653
Abstract
A raisin‐type product was prepared from lowbush blueberries using a sequence of osmotic dehydration, freeze drying, and thermal plasticization. Qualities of osmotically dehydrated blueberries, residual syrup, and final products were studied using various ratios of berry and sugar. An accelerated storage test was also conducted. IQF berries were preferred to fresh berries as a starting material, and a berry/sugar ratio of 3:1 or 4:1 was appropriate. Final products had good texture, flavor, overall acceptability, and a predicted shelf life of 16 and 64 months at 25° and 5°C storage, respectively.Keywords
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