Microstructural changes in strawberry after freezing and thawing processes

Autores
Delgado, A. E.; Rubiolo, Amelia Catalina
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The selection of freezing conditions is very important in order to optimize the efficiency of the freezing process and simultaneously retain the biological microstructure. Fresh strawberry and osmotically dehydrated strawberry samples were frozen and thawed using several combinations of temperatures and air velocities. Different freezing and thawing rates were used, which resulted in varying degrees of mass transport from the intercellular to extracellular domain. Scanning electron microscopy (SEM) was used to visualize the degree of structural damages caused, which depended on the crystal size and water movement. SEM showed that better preservation of the structure was obtained using high freezing or thawing rates. When high temperatures were used for thawing, the tissue damage was greater and extensive. Pre-treatment with sucrose reduced the total mass of samples to about 2.5 g/100 g in the osmotically dehydrated samples but did not affect the tissue integrity. It is concluded that the freezing–thawing conditions are responsible for the modifications observed. By using this technique it was possible to establish relationships between the tissue structure and the processing conditions.
Fil: Delgado, A. E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
Strawberry
Microstructure
Freezing
Thawing
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/26600
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Microstructural changes in strawberry after freezing and thawing processesDelgado, A. E.Rubiolo, Amelia CatalinaStrawberryMicrostructureFreezingThawinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The selection of freezing conditions is very important in order to optimize the efficiency of the freezing process and simultaneously retain the biological microstructure. Fresh strawberry and osmotically dehydrated strawberry samples were frozen and thawed using several combinations of temperatures and air velocities. Different freezing and thawing rates were used, which resulted in varying degrees of mass transport from the intercellular to extracellular domain. Scanning electron microscopy (SEM) was used to visualize the degree of structural damages caused, which depended on the crystal size and water movement. SEM showed that better preservation of the structure was obtained using high freezing or thawing rates. When high temperatures were used for thawing, the tissue damage was greater and extensive. Pre-treatment with sucrose reduced the total mass of samples to about 2.5 g/100 g in the osmotically dehydrated samples but did not affect the tissue integrity. It is concluded that the freezing–thawing conditions are responsible for the modifications observed. By using this technique it was possible to establish relationships between the tissue structure and the processing conditions.Fil: Delgado, A. E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier Science2005-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/26600Delgado, A. E.; Rubiolo, Amelia Catalina; Microstructural changes in strawberry after freezing and thawing processes; Elsevier Science; LWT - Food Science and Technology; 38; 2; 12-2005; 135-1420023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2004.04.015info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643804001306info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:36Zoai:ri.conicet.gov.ar:11336/26600instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:08:36.314CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microstructural changes in strawberry after freezing and thawing processes
title Microstructural changes in strawberry after freezing and thawing processes
spellingShingle Microstructural changes in strawberry after freezing and thawing processes
Delgado, A. E.
Strawberry
Microstructure
Freezing
Thawing
title_short Microstructural changes in strawberry after freezing and thawing processes
title_full Microstructural changes in strawberry after freezing and thawing processes
title_fullStr Microstructural changes in strawberry after freezing and thawing processes
title_full_unstemmed Microstructural changes in strawberry after freezing and thawing processes
title_sort Microstructural changes in strawberry after freezing and thawing processes
dc.creator.none.fl_str_mv Delgado, A. E.
Rubiolo, Amelia Catalina
author Delgado, A. E.
author_facet Delgado, A. E.
Rubiolo, Amelia Catalina
author_role author
author2 Rubiolo, Amelia Catalina
author2_role author
dc.subject.none.fl_str_mv Strawberry
Microstructure
Freezing
Thawing
topic Strawberry
Microstructure
Freezing
Thawing
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The selection of freezing conditions is very important in order to optimize the efficiency of the freezing process and simultaneously retain the biological microstructure. Fresh strawberry and osmotically dehydrated strawberry samples were frozen and thawed using several combinations of temperatures and air velocities. Different freezing and thawing rates were used, which resulted in varying degrees of mass transport from the intercellular to extracellular domain. Scanning electron microscopy (SEM) was used to visualize the degree of structural damages caused, which depended on the crystal size and water movement. SEM showed that better preservation of the structure was obtained using high freezing or thawing rates. When high temperatures were used for thawing, the tissue damage was greater and extensive. Pre-treatment with sucrose reduced the total mass of samples to about 2.5 g/100 g in the osmotically dehydrated samples but did not affect the tissue integrity. It is concluded that the freezing–thawing conditions are responsible for the modifications observed. By using this technique it was possible to establish relationships between the tissue structure and the processing conditions.
Fil: Delgado, A. E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The selection of freezing conditions is very important in order to optimize the efficiency of the freezing process and simultaneously retain the biological microstructure. Fresh strawberry and osmotically dehydrated strawberry samples were frozen and thawed using several combinations of temperatures and air velocities. Different freezing and thawing rates were used, which resulted in varying degrees of mass transport from the intercellular to extracellular domain. Scanning electron microscopy (SEM) was used to visualize the degree of structural damages caused, which depended on the crystal size and water movement. SEM showed that better preservation of the structure was obtained using high freezing or thawing rates. When high temperatures were used for thawing, the tissue damage was greater and extensive. Pre-treatment with sucrose reduced the total mass of samples to about 2.5 g/100 g in the osmotically dehydrated samples but did not affect the tissue integrity. It is concluded that the freezing–thawing conditions are responsible for the modifications observed. By using this technique it was possible to establish relationships between the tissue structure and the processing conditions.
publishDate 2005
dc.date.none.fl_str_mv 2005-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/26600
Delgado, A. E.; Rubiolo, Amelia Catalina; Microstructural changes in strawberry after freezing and thawing processes; Elsevier Science; LWT - Food Science and Technology; 38; 2; 12-2005; 135-142
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26600
identifier_str_mv Delgado, A. E.; Rubiolo, Amelia Catalina; Microstructural changes in strawberry after freezing and thawing processes; Elsevier Science; LWT - Food Science and Technology; 38; 2; 12-2005; 135-142
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2004.04.015
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643804001306
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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