Investigating Texture Changes of Fruits and Vegetables Before and After Freeze-Drying Using TPA and Sensory Evaluation Methods
WANG Yan
YANG Li
LIU Xinqi
MA Yinan
ZHANG Huaqi
LUO Xiaokang
Abstract：This study investigated the texture changes of fresh and freeze-dried fruits and vegetables using TPA method and traditional sensory evaluation,and explored the feasibility of using TPA as an instrumental alternative to sensory evaluation.The study included seven fruits(pineapple,dragon fruit,kiwifruit,lemon,apple,honey peach,and banana)and three vegetables(carrot,cucumber,and okra).The results indicated that the hardness of most freeze-dried fruits and vegetables(such as pineapples and peaches)increased significantly,while that of a few freeze-dried vegetables(such as carrots and okra)decreased.The changing trends of cohesiveness,elasticity,and chewiness vary,showed differences.In the fresh state,there was a significant correlation between the elasticity and chewiness of apples,pineapples,peaches,and bananas.However,this correlation weakened after freeze-drying.For kiwifruits and okra,there was still a significant positive correlation between elasticity and chewiness after freeze-drying,which maight be related to water loss during the freeze-drying process.The TPA measurement results were highly consistent with the sensory evaluation.Parameters such as hardness,elasticity,and chewiness could effectively quantify the texture changes of freeze-dried fruits and vegetables.
Keywords：Fruits and vegetablestraditional sensory evaluationTPAfreeze-drying
Publication Date：2025-06-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：8( 12-19 )