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Investigations of Factors to Improve Texture and Color of Freeze-dehydrated and Subsequently Compressed Red Tart Pitted Cherries

出版	Food Laboratory, U.S. Army Natick Laboratories, 1974
URL	http://books.google.com.hk/books?id=n2ffNwAACAAJ&hl=&source=gbs_api

註釋Freeze-dehydrated and compressed red tart pitted cherries, cultivar montmorency, were stored at 21C and 38 C for 12 to 6 months. Quality evaluations on color, firmness, acidity, alcohol extractable color substances, and ascorbic acid showed a greater degradation of overall quality at 38C than 21C as storage time was increased. Sensory evaluations were made on dehydrated cheeries prepared as pies. Sulfited cherries retained better color but the high temperature (38C) seemed to offset the sulfiting effects. Calcium chloride treatment showed some firming effects. Lesser compression pressure gave better texture after rehydration. Red food color incorporation to the freeze dehydrated red tart pitted cherries improved the color; however, this was not successful on samples that had turned brown after storage at 38C. (Author).