The Application of Osmodehydrated Tomato and Spinach in Ready-to-Eat Mixed Salad Products: Design, Development, and Shelf Life Study DOI Creative Commons
Alexandros Katsimichas, George Dimopoulos, Efimia Dermesonlouoglou

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(13), P. 5863 - 5863

Published: July 4, 2024

Osmotically dehydrated cherry tomatoes and spinach leaves were incorporated into Greek salad-type (including OD-treated air-dried feta cheese trimmings olive rings) green roasted ground peanuts) ready-to-eat (RTE) product prototypes, respectively. The osmotic dehydration of was conducted in a pilot scale setting (100 L) 60% glycerol-based solution at 35 °C 25 for 180 min 60 min, To quantify the moisture transfer between three ingredients different content (and water activity), equilibrium curves each ingredient RTE determined. activity products 0.86 0.76, quality (more specifically, tomato color texture, instrumentally measured sensorially perceived, sensory characteristics) evaluated. shelf life prototypes (from 4 to 20 °C) kinetically modeled based on deterioration microbial growth, using zero-order kinetic model Gompertz model, In case tomato-based product, 54 days (based deterioration) achieved °C, shelf-life extension 40 compared untreated, fresh-cut tomato. spinach-based 36 30 longer when untreated spinach. Our results indicate that successful significantly extending such products, contributing increased temperature resilience their keeping allowing distribution storage variable cold chain.

Language: Английский

The Application of Osmodehydrated Tomato and Spinach in Ready-to-Eat Mixed Salad Products: Design, Development, and Shelf Life Study DOI Creative Commons
Alexandros Katsimichas, George Dimopoulos, Efimia Dermesonlouoglou

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(13), P. 5863 - 5863

Published: July 4, 2024

Osmotically dehydrated cherry tomatoes and spinach leaves were incorporated into Greek salad-type (including OD-treated air-dried feta cheese trimmings olive rings) green roasted ground peanuts) ready-to-eat (RTE) product prototypes, respectively. The osmotic dehydration of was conducted in a pilot scale setting (100 L) 60% glycerol-based solution at 35 °C 25 for 180 min 60 min, To quantify the moisture transfer between three ingredients different content (and water activity), equilibrium curves each ingredient RTE determined. activity products 0.86 0.76, quality (more specifically, tomato color texture, instrumentally measured sensorially perceived, sensory characteristics) evaluated. shelf life prototypes (from 4 to 20 °C) kinetically modeled based on deterioration microbial growth, using zero-order kinetic model Gompertz model, In case tomato-based product, 54 days (based deterioration) achieved °C, shelf-life extension 40 compared untreated, fresh-cut tomato. spinach-based 36 30 longer when untreated spinach. Our results indicate that successful significantly extending such products, contributing increased temperature resilience their keeping allowing distribution storage variable cold chain.

Language: Английский

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