Freezing of fresh Barhi dates for quality preservation during frozen storage |
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Authors: | Abdullah Alhamdan Bakri Hassan Hassan Alkahtani Diaeldin Abdelkarim Mahmoud Younis |
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Affiliation: | 1. Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;2. Dept. of Agricultural Engineering, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;3. Dept. of Food Science & Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia |
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Abstract: | Fresh harvested dates are perishable and there is a need for extending their shelf life while preserving their fresh like quality characteristics. This study evaluates three different freezing methods, namely cryogenic freezing (CF) using liquid nitrogen; individual quick freezing (IQF) and conventional slow freezing (CSF) in preserving the quality and stability of dates during frozen storage. Fresh dates were frozen utilizing the three methods. The produced frozen dates were frozen stored for nine months. The color values, textural parameters, and nutrition qualities were measured for fresh dates before freezing and for the frozen dates every three months during the frozen storage. The frozen dates’ color values were affected by the freezing method and the frozen storage period. There are substantial differences in the quality of the frozen fruits in favor of cryogenic freezing followed by individual quick freezing compared to the conventional slow freezing. The results revealed large disparity among the times of freezing of the three methods. The freezing time accounted to 10 min for CF, and around 80 min for IQF, and 1800 min for CSF method. |
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Keywords: | Freezing methods Frozen storage Quality preservation Color values |
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