04108nam a2200421 a 4500001000800000003000500008005001700013007000300030008004100033010001100074040002300085041001300108090002100121100003100142245016300173264004600336300004100382336002700423337002800450338002800478502013100506504002800637520246400665650004003129650002603169650003503195650004303230650003503273650004103308700002803349700002503377901001903402902000603421905006303427942005903490999001903549952011803568dia_560CHAP20251003131751.0ta220117s1993    mx d   frm    001 0 eng d  a171112  cCHAPamxchpuaerda0 aengbeng  aTesisbH47c19931 aHernández Montes, Arturo10aOsmotic dehydration, blanching and gamma irraditation treatments for the preservation of strawberries as a semi-processed product /cArturo Hernández Montes  aManhattan, Kansas, USA :bEl autor,c1993  axiv, 167 hojas :bgráficas, tablas  2rdacontentatextobtxt  2rdamediaano mediadobn  2rdacarrieravolumenbnc  aTesis b(Doctor of Philosophy) --cKansas State University. Department of Foods and Nutrition. College of Human Ecology,d1993  aIncluye bibliografías3 aOsmotically dehydrated berries with water activities 0.99, 0.98 and 0.95 were blanched, gamma irradiated with 0.3, 0.6 and 0.9 kGy and analyzed for chemical and physical within 72 hr. Modified quantitative descriptive analysis or selected sensory attributes was done after 30 days of frozen storage. Vitamin C, anthocyanins, polymeric color, color density, firmness and both strawberry aromatics and flavor were lower the lower the Aw. Strawberry aroma and flavor of berries irradiated at 0.6 and 0.9 kGy were less intense than those at 0.3 kGy. Chemical aroma and flavor of strawberries were greater at A of 0.95 when irradiated with 0.6 kGy than with 0.3 or 0.9 kGy. The cooked aroma and flavor were greater at 0.6 kGy than at either 0.3 or 0.9 kGy. Irradiation was not detrimental to the chemical and physical characteristics of strawberries; however sensorially, differences were found among strawberries irradiated with different doses. Fungal growth in untreated fresh strawberries was higher than in the treated berries. The difference in fungal growth in strawberries that were blanched and those that were blanched- irradiated was not statistically significant. The mild irradiation treatment had no further effect on fungal growth of blanched berries. An irradiation dose of 0.9 kGy delayed growth of Mucor sp. on agar at 23°C for 5 days. Color brightness or non-treated strawberries decreased with storage. Blanched strawberries retained their brightness during storage; but the the color of blanched-irradiated samples was duller than the blanched berries after the fourth week of storage. Sensory attributes of jams prepared from some selected treatments (Osmotic dehydration, blanching and irradiation) were evaluated using modified quantitative descriptive analysis. NO difference was perceived between jams prepared rom the blanched strawberries and the blanched-irradiiated strawberries, Osmot ically dehydrated berries produced jams with a greater coOked flavor than other treatments. Control frozen strawberry jams were the least sour of all jams. No differences among treatments were found for strawberry aroma, fermented aroma and sweetness. Selva strawberries Were irradiated with 0.9 kGy and analyzed for furaneol and mesifurane content. No statistical difference in mesifurane and furaneol content of fresh and irradiated strawberries was found. Variation among replicates and a poor recovery of the internal standard were obtained. 13aFresas2atgxTratamiento osmótico13aFresas2atgxBlanqueo13aFresas2atgxRadiación gamma13aStrawberries  2atgxOsmotic treatment13aStrawberries  2atgxBlanching13aStrawberries  2atgxGamma radiation1 aSetser, Caroleeasesora1 aBrown, Janeeasesora  aTESIS H47 1993  aM  a0000001993                          mx A   0000000000spa00  cTESIS2Clasificación Universidad Autónoma Chapingo  c171112d171112  00102local4051708TESISaIA_bIA_eEl autorl0oTesis H47 1993p1101016062r2026-02-02 00:00:00tEj. 1yTESIS