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Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple

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Abstract

This work deals with instant controlled pressure drop (DIC)-assisted dehydrofreezing process as an innovative preservation method. Its objective was to assess the impact of combined unit operations (air drying–DIC treatment–freezing/thawing) on apple firmness. Golden delicious apple samples with initial water content (W) of 700 % dry basis (db) were subjected to air drying reaching different W values (200, 166, 115, 64, 30 % db). Then, these partially dried samples were DIC-treated at different conditions following a design of experiment (DoE). Treated samples were frozen at −30 °C and thawed at 4 °C overnight. Values of firmness defined as puncture rupture force were used to define the textural impacts of different operations of partial air drying–DIC treatment–freezing/thawing. The results showed that the lower is the apple water content (between 200 and 30 % db), the higher is the firmness. DIC treatment had insignificant effect on firmness. Conversely, great firmness decrease was perceived for freezing/thawing of fresh and high water content samples (>200 % db). However, this freezing effect disappeared, and the firmness kept constant once the water content was lower than 166 % db. This “freezing critical level” was obtained at higher level (200 % db) for DIC-treated samples. DoE and response surface methodology (RSM) confirmed that water content was the most influencing DIC operative parameter in terms of apple firmness.

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Authors and Affiliations

  1. Laboratory of Economy, Sciences and Food Technology, LR03AGR01, Department of Food Technology, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajene, Tunisia

    Leila Ben Haj Said & Sihem Bellagha

  2. Laboratory of Engineering Science for Environment LaSIE - UMR-CNRS 7356, University of La Rochelle, Avenue Michel Crepeau, 17042, La Rochelle cedex 01, France

    Leila Ben Haj Said & Karim Allaf

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  1. Leila Ben Haj Said
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  2. Sihem Bellagha
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Correspondence to Karim Allaf.

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Ben Haj Said, L., Bellagha, S. & Allaf, K. Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple. Food Bioprocess Technol 8, 1102–1112 (2015). https://doi.org/10.1007/s11947-015-1475-2

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