Osmo-dehydofreezing is a combined process consisting of osmotic dehydration followed by air dehydration and then freezing. Osmodehydro freezing is an advances method with osmodrying and freezing of fruits and vegetables. Purpose of This study is the production of products with high shelf life properties. In this study plums samples after peeling were dipped in solutions contain of sucrose, ascorbic acid and citric acid with different percentage. Then the moisture was reduced under 65°C hot air up to 38%. The samples immediately were freezed in-40°C after cooling in 4-5°C and stored in -20°C. Osmodehydrated producte were analyzed for aw, PH, suger, ascorbic acid with spectroscopic method and organoleptic test, after defrost in 20 degree centigrade during 80 days, 20 days interval. Statistical analysis of data was done in randomized plan (p<0.05) and Results showed the best samples content for those samples treated in 0.1 percent ascorbic acid and dipped in 40% sucrose solution.
K., P., A., R., & G., M. (2012). Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing. Food Processing and Preservation Journal, 4(2), 1-14.
MLA
P. K.; R. A.; M. G.. "Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing". Food Processing and Preservation Journal, 4, 2, 2012, 1-14.
HARVARD
K., P., A., R., G., M. (2012). 'Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing', Food Processing and Preservation Journal, 4(2), pp. 1-14.
VANCOUVER
K., P., A., R., G., M. Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing. Food Processing and Preservation Journal, 2012; 4(2): 1-14.
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