Dissertation
DEVELOPMENT OF VACUUM IMPREGNATION AND EDIBLE-FILM COATING IN DEYHDROFROZEN RED RASPBERRIES
Doctor of Philosophy (PhD), Washington State University
01/2018
Handle:
https://hdl.handle.net/2376/112008
Abstract
Raspberries are a high–value crop due to their delicious flavor; use as a specialty food and as a high value ingredient; and evidence of their contribution to health as a source of both soluble dietary fiber and antioxidants. Due to the limited seasonality and perishability of red raspberries, the market for this fruit has been clearly defined for both the fresh and processed market channels. Frozen raspberries are commonly used at the industrial level. However, the accumulative effects of harvesting, post-harvest handling, and freezing, results in the deterioration of the fruit’s mechanical properties after thawing as well as in an evident bleeding of juices from the berries. The outcome of these, is poor quality baked products. To improve texture and integrity in red raspberries, food processing operations were designed as part of this project. Throughout this study, the objective was to diversify raspberry use and develop additional value-added products for the food processing industry. This project interconnected three technologies, Vacuum Impregnation (VI), Partial Drying (PD), and Edible Coating (EC), which were utilized to achieve specific objectives. Through each one of these technological applications, the berries acquired different characteristics that served to improve structural and morphological properties that helped maintain vi product quality during further handling and processing into secondary products such as bakery items. A determination of the best suitable operating conditions at each stage was made. Vacuum impregnation with low methoxyl pectin at 24°C and a vacuum level of 50.5 kPa, for 7 minutes; partial dehydration using hot air at a dry bulb temperature of 65°C until final water content of 0.65 g H2O/g fruit was reached; and, finally, an application of edible coatings with a sodium alginate at low concentration resulted in baked stable raspberries. In this process, different analyses such as drip loss, visual integrity and syneresis were evaluated. In addition, the mechanical properties of treated berries were determined after each treatment. The findings identified in this study can be used to develop red raspberries for baking applications, making red raspberries a product with broad commercial expectations in the future.
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Details
- Title
- DEVELOPMENT OF VACUUM IMPREGNATION AND EDIBLE-FILM COATING IN DEYHDROFROZEN RED RASPBERRIES
- Creators
- Armando Quintanilla Perez Lete
- Contributors
- Shyam S Sablani (Advisor)Joseph R Powers (Committee Member)Juming Tang (Committee Member)Barbara Rasco (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Biological Systems Engineering, Department of
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Number of pages
- 175
- Identifiers
- 99900581512501842
- Language
- English
- Resource Type
- Dissertation