Freezing characteristics and texture variation after freezing and thawing of four fruit types.
Sirijariyawat A., Charoenrein S.
Author Affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
Songklanakarin Journal of Science and Technology 34 : 517-523
Abstract : One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozen-thawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the lowest freezing point, whereas pineapple showed the highest freezing rate. The highest firmness and crunchy texture were found in fresh apple, and these properties were absent in the other fresh fruits. The firmness of all frozen fruits significantly decreased by different percentages as compared to those of the fresh fruits. The drip loss of each fruit type was also significantly different with apple samples having the highest firmness decrease and drip loss. This study shows that freezing characteristics and frozen fruit properties depend on type of fruit.