@article{Dermesonlouoglou2007d,

title = {Osmodehydrofreezing of Tomato: From Production to Consumption},

author = {E. Dermesonlouoglou and S. Boulekou and M. Giannakourou and P.S. Taoukis},

doi = {10.17660/ActaHortic.2007.758.17},

year  = {2007},

date = {2007-10-20},

journal = {Acta Hort},

volume = {758},

abstract = {Frozen quality of sensitive fruits and vegetables can significantly be improved by osmotic dehydration (OD) as a pre-freezing treatment due to the reduction of freezable water and/or to possible functional properties of impregnated solutes. The objective of this work was the design of a «scale-up» OD process for the pre-treatment of frozen tomato with high-DE maltodextrin syrup followed by a quality degradation study. According to results, OD caused substantial water loss and solid enrichment in tomato tissue. Based on the following comparative quality study of frozen tomatoes, the protective effect of the OD on L-ascorbic acid, lycopene and color was demonstrated. The obtained sugar enrichment and partial water removal improved the sensory characteristics of treated tomatoes when compared to untreated ones. The untreated tomatoes suffered from a detrimental texture and taste deterioration during storage. The osmotic solute addition caused freezing point depression and glass transition temperature point increase. },

note = {ISHS:159-164},

keywords = {frozen, Lycopersicon esculentum, osmotic dehydration, pilot-plant, quality characteristics, Storage},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2002b,

title = {Application of a TTI-based distribution management system for quality optimisation of frozen vegetables at the consumer end},

author = {M.C. Giannakourou and PS. Taoukis},

doi = {10.1111/j.1365-2621.2003.tb14140.x},

year  = {2002},

date = {2002-10-12},

journal = {J.Food Sci},

volume = {68},

issue = {1},

pages = {201-209},

abstract = {The applicability of Time Temperature Integrators (TTI) for frozen chain management was assessed. Shelf life kinetics indices of frozen green peas and white mushrooms and response kinetics of suitable enzymatic TTI were used to confirm the monitoring effectiveness of TTI, in a controlled field test with 200 products. Comparison to actual measurements of quality indices showed that TTI response provides a reliable indication of the relative quality status of the products. The potential of Least Shelf-Life First Out (LSFO) system, a TTI based management system for frozen product distribution and stock rotation, was demonstrated by Monte Carlo technique that showed consistent, acceptable quality and minimization of rejected products at the consumer end.},

keywords = {Arrhenius, chain  management, frozen, shelf life, TTI  (Time  Temperature  Integrators)},

pubstate = {published},

tppubtype = {article}

}