Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins

Alvarez, Lorena; Urrutia, Paulina; Olivares, Araceli; Flores, Agustin; Bhandari, Bhesh; Almonacid, Sergio

Abstract

Crystalline material can develop on the surface of raisins during storage and transport, affecting the final acceptability of the product. In this work, a mild thermal pretreatment was applied to raisins to melt the pre-existing crystals and the effect of such thermal treatments on the development of crystals over a storage period was investigated. The raisins selected for this study were of the Thompson seedless variety from one Chilean company. The thermal pretreatment of raisins at 50 degrees C and 70 degrees C for 20 min in an oven and microwave (800 W) irradiation for 15 s resulted in a reduction in the percentage of crystallized raisins (w/w) from more than 50% in the control samples to less than 10% after 35 days of storage at 15 and 25 degrees C in a 57% relative humidity environment. The results showed that some textural parameters, such as cohesiveness and chewiness, were not affected by thermal treatment and were independent of storage temperature.

Más información

Título según WOS: Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins
Título de la Revista: FOODS
Volumen: 10
Número: 1
Editorial: MDPI
Fecha de publicación: 2021
DOI:

10.3390/FOODS10010039

Notas: ISI