Authors: Junling Shi Zhongli Pan Tara H McHugh Edward Hirschberg
Publish Date: 2008/07/15
Volume: 2, Issue: 3, Pages: 271-278
Abstract
In order to obtain optimal processing conditions for producing infused blueberries with high solid gain we investigated the infusion characteristics of blueberries under various processing parameters in sugar solutions with 11 ratio of solution and berries Static batch constant concentration infusion and dynamic batch infusion DBI were tested as the alternative operations for the traditional static batch infusion The studied parameters were solution temperature 25 to 70 °C concentration 20 to 70°Brix and types of osmotic agent fructose dextrose polydextrose sucrose maltodextrin and corn syrup The results showed that high solid gain can be achieved by maintaining high and constant concentration of infusion solution at high temperature with dynamic infusion For DBI high temperature and high solution concentration resulted in fast and high solid gain The rate of water loss increased with an increase in solution temperature and concentration To obtain high quality sugarinfused products with high product yield a DBI process of 50 °C and 50°Brix sugar infusion is recommended which could have solid gain of 165 g/g after a 5h infusion Polydextrose showed higher solid gain than sucrose when infusion time was longer than 180 min although it had lower solid gain in shortterm infusionThe authors thank Don Olson Western Regional Research Center USDAARS for his support in the experiments and partial financial support from Innovative Foods Inc under the USDA ARS CRADA No 583K9551089 The research was conducted at the Western Regional Research Center USDAARS and the Department of Biological and Agricultural Engineering University of California Davis
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