Blueberries, frozen

Microwave-assisted (0.1 or 0.2 Wg-1) convection drying was also applied to osmotically dehydrated blueberries, leading to dried berries that were comparable to freeze-dried ones in much shorter time (Venkatachalapathy and Raghavan, 1998). Frozen blueberries were also dried in a microwave and spouted bed combined dryer (MWSB) after a pretreatment using ethyl oleate and a NaOH dipping solution followed by sucrose osmotic treatment (Feng et al., 1999). Osmotic dehydration prevented the blueberries from... 

Feng, H., Tang, J., Mattinson, D.S., and Fellman, J.K. 1999. Microwave and spouted bed drying of frozen blueberries The effect of drying and pre-treatment methods on physical properties and retention of flavor volatiles. J. Food Process. Preserv. 23, 463-479. 

A public icon of health in recent years, blueberries, once grown only in Canada and the United States, have ratcheted up in popularity so extensively that global competition for the fresh market now includes such countries as Peru, Argentina, Mexico, and China. The increased supply from the southern hemisphere also means we can enjoy this fruit fresh or frozen year-round, making it an easy superfruit choice for adding to your shopping cart and freezer. After all, how many pure blue foods can you select from nature s palette of fruit colors None as true blue as this one ... 

Instead of mango, try red guava, papaya, pitted cherries, or fresh or frozen blueberries. 

Vb cup fresh or frozen blueberries 2 tablespoons ground cinnamon (optional)... 

Place oatmeal in a microwavable bowl, and add about 2 ounces of water (adjust to suit your preference for texture). Microwave on high for about 80 seconds. Add blueberries first (if they are frozen, work them into the hot oatmeal to melt), sprinkle the cinnamon if desired, and then pour the yogurt. Top with nuts and serve. 

Other fruit spirits are distilled from fresh or frozen fruits or their juices (blueberries, raspberries, strawberries, currants, apricots, peaches and others) while adding alcohol. Pomaceous fruit spirits are made from fresh fermented apples or other pomaceous fruits, from the whole fmit or its juices without the addition of sugar-containing substances, sugar or alcohol of another kind with a minimum alcohol content of approx. 38% by vol. 

Microwave drying was combined with spouted bed fluidization technique (MWSB) for the drying of frozen blueberries [42]. MWSB drying was characterized by a substantial reduction in drying time and an improved product quality compared to freeze-, tray-, and SB-dried samples. 

Li, H.C., G.A. Reineccius, Fhotection of artificial blueberry flavor in microwave frozen pancakes by spray drying and secondary fat coating processes, in Encapsulation and Controlled Release of Food Ingredients, S.J. Risch, G.A. Reineccius, Eds., Amer. Chem. Soc., Washington, D.C., 1995, p. 180. 

Freezing— The vitamin contents of eight common frozen fruit products (apples, apricots, blueberries, cherries, orange juice concentrate, peaches, raspberries, and strawberries) were found to be lower than those of their fresh counterparts, but higher than those of canned fruit products.This study showed that the average vitamin losses were as follows vitamin A, 37% vitamin B-1 (thiamin), 29% vitamin B-2 (riboflavin), 17% niacin, 15% and vitamin C, 18%. 

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