Quality of freezed dried peach snacks: Scanning Electron Microscopy combined with image analysis techniques

FACUNDO PIENIAZEK; VALERIA MESSINA

JOURNAL OF FOOD PROCESSING AND TECHNOLOGY

OMICS

Lugar: Delware; Año: 2017 vol. 8

2157-7110

The causes of food waste or loss are numerous and occur at the stages of production, processing, retailing and consumption. Peaches must be processed quickly to maintain their quality because they are seasonal and their shelf life is short. An option to process and to maintain quality is to apply freeze drying methods. The aim of the present research was to evaluate quality parameters of freezed dried peach in order to increase peach shelf-life, consumption and to decrease waste of fruit. Peaches were ripped on maturity time and stored for 16 days, freeze dried and analyzed each 4 days (T1 (4 days), T2 (8 days),T3 (12 days), T4 (16 days) ) to establish quality among storage and process for peach snacks. Microstructure was carried out applying a Scanning Electron Microscopy. Texture and colour parameters were analyzed by Image analysis techniques and physicochemical parameters by conventional analysis. Statistical differences (P