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Green peas were submitted to osmotic pretreatments in carbohydrate‐salt syrups to evaluate the effect of alternative agents on quality and assess the stabilization accomplished during subsequent storage in a wide temperature range‐down to −24°C, including the −3 to −12°C detrimental zone. Green color and L‐ascorbic acid loss were kinetically studied, and their temperature dependence was modeled by Arrhenius and Will‐iams‐Landel‐Ferry equations. Dehydrofrozen samples exhibited significantly improved stability, with the rate of L‐ascorbic acid loss, being reduced by as much as 3‐fold for peas osmotically pretreated with oligofructose, trehalose, and maltitol systems. The cryostabilization results are discussed in relation to glass transition behavior of the modified osmodehydrofrozen food matrix.
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Giannakourou et al. (2003) studied this question.
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