Sorption changes induced by osmotic preconcentration of apple slices in different osmotic media
1995
Lazarides, H.N. | Nickolaidis, A. | Katsanidis, E.
Changes in sorption of dehydrated apple slices induced by osmotic preconcentration (OP) in two different osmotic media were studied. A 55% sucrose solution and a 55% solution of 38 DE Corn Syrup Solids (CSS) were used. Sorption isotherms for osmo-vacuum and vacuum dehydrated product were established and fit to the Guggenheim-Anderson-de Boer (GAB) model. Sorption isotherms of both dehydration treatments shifted with respect to control isotherms. OP in sucrose solution resulted in slight reduction of total sugars and gave the most pronounced isotherm shift, while OP in CSS solution resulted in extensive losses of sugars and a lesser isotherm shift. OP resulted in a product with less sugars than the conventionally dried product, especially when CSS were used.
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