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Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation

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Abstract

The present study deals with the dehydrofreezing of apples. Fresh samples (700 % db) and samples dehydrated up to different water contents (200, 100, and 30 % db) were frozen at high practical freezing rate (PFR+) and low practical freezing rate (PFR−). The effects of water content (W) and practical freezing rate (PFR) were investigated in terms of freezing characteristics: initial freezing temperature (IFT), practical freezing time (PFT), specific freezing time (SFT), thaw exudate water (TEW), and texture (maximum puncture force as index of firmness). Only high W samples (700 and 200 % db) had a significant impact of PFR in terms of PFT, SFT, and TEW. IFT decreased sharply with the decrease in the sample W. PFT greatly depended on PFR for fresh apples. PFT varied from 86 to 329 min for fresh apples at PFR+ and PFR−, respectively, whereas it was lower than 32 min for samples with W = 30 % db. SFT decreased, equally, with sample W decrease. The TEW of fresh frozen samples, during thawing, was approximately 12 g/100 g water for low PFR (PFR−), whereas it was lower than 3 g/100 g water for samples with W = 200 % db at the same PFR. Moreover, the impact of PFR on TEW was significant and very important for high W samples. Finally, the firmness increased when W decreased for both PFR+ and PFR−. Nevertheless, an insignificant impact of PFR on apple firmness was found. Thus, partial removal of water constitutes a promising solution to prevent the negative impacts of freezing on apple fruit firmness.

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Abbreviations

IFT:

Initial freezing temperature °C

F :

Maximum puncture force N

PFR:

Practical freezing rate °C/min

PFR+ :

High practical freezing rate °C/min

PFR− :

Low practical freezing rate °C/min

PFT:

Practical freezing time min

SFT:

Specific freezing time min

TEW:

Thaw exudate water g/100 g water

W :

Water content (% db)

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Acknowledgments

This research was supported by a scholarship from the Ministry of Higher Education and Scientific Research of Tunisia.

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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), Pole Science and Technology, 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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Correspondence to Karim Allaf.

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Ben Haj Said, L., Bellagha, S. & Allaf, K. Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation. Food Bioprocess Technol 9, 252–261 (2016). https://doi.org/10.1007/s11947-015-1619-4

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