文章基本信息

标题：Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins
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作者：Lorena Alvarez ; Paulina Urrutia ; Araceli Olivares 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：1
页码：1-14
DOI：10.3390/foods10010039
出版社：MDPI Publishing
摘要：Crystalline material can develop on the surface of raisins during storage and transport, affecting the final acceptability of the product. In this work, a mild thermal pretreatment was applied to raisins to melt the pre-existing crystals and the effect of such thermal treatments on the development of crystals over a storage period was investigated. The raisins selected for this study were of the Thompson seedless variety from one Chilean company. The thermal pretreatment of raisins at 50 °C and 70 °C for 20 min in an oven and microwave (800 W) irradiation for 15 s resulted in a reduction in the percentage of crystallized raisins (w/w) from more than 50% in the control samples to less than 10% after 35 days of storage at 15 and 25 °C in a 57% relative humidity environment. The results showed that some textural parameters, such as cohesiveness and chewiness, were not affected by thermal treatment and were independent of storage temperature.
关键词：Chilean raisin; crystallization; sugaring; temperature; relative humidity; microwave Chilean raisin ; crystallization ; sugaring ; temperature ; relative humidity ; microwave