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Article: Physicochemical changes can be delayed during product storage.
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 2007
CopyrightCOPYRIGHT 2007 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The stability of food products is of paramount importance during their storage. It is possible to dry fruit and fruit products by using such methods as spray-drying or freeze-drying.
Avocado and avocado products are poorly stable products because of their polyphenoloxidase activity. Mexican researchers found that they can predict the stability of dried avocado products using sorption isotherms. Their objective was to determine the sorption isotherms of avocado at three temperatures. They found that if they know and can control the critical moisture content, such physicochemical changes as the browning or caking of avocado products can be delayed when products are ...