Abstract
Extending pineapple shelf-life and controlling freezing is a trade concern. This study investigated the effect of 5 degrees of ripeness (DR) and 4 pre-treatment methods on the texture of frozen pineapple. Freezing time, freezing rate, degree of pectin esterification (DE), relative hardness (RH) and core temperature change mechanism (TCM) during freezing were evaluated. Kinetic models were developed to describe the RH change. Pineapples (25 % greenish yellow), the shortest freezing time was observed. The TCM was divided into 3 stages. The DE remained stable after freezing but decreased with increasing DR. A blanching method, followed by soaking in CaCl2, and a blanching method using a CaCl2 solution were effective in preserving the texture of frozen pineapple. A fractional conversion model was proposed to describe the mechanism of texture changes in pineapple during freezing. This study serves as a basis for enhancing the texture and promoting the international trade of pineapple.
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