Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System Academic Article uri icon

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.

altmetric score

  • 3

author list (cited authors)

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

citation count

  • 97

publication date

  • April 2002

publisher