Investigation of the influence of dehydratation levels on dehydrofrozen sour cherry quality
1995
Jankovic, M. | Kostic, S. | Ivanovic, J. (Faculty of Agriculture, Belgrade - Zemun (Yugoslavia))
The results of the present investigation obtained under industrial conditions point out to a direct dependence of the final product quality on the level and mode of sour cherry dehydratation. Sensory properties decrease alongside with increasing dehydration levels. The best results were obtained in the case of the so-called "three-grade concentration" of sour cherries containing 56.59 of moisture. This sample featured the best sensory properties accompanied by the lowest L-ascorbic acid losses.
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