Affected factors on apricot halves moisture change during osmotic dehydratation
2004
Babic, Lj.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Babic, M.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Pavkov, I.(Poljoprivredni fakultet, Novi Sad (Serbia))
The parcially study results are presented in this paper about apricot halves osmotic dehydratation. Three apricot varieties are chosen as a material for observation: Ambrosija, Novosadska Rodna i Keckemetska Ruza. Addopted factors onto osmotic dehydratation are solution temperature and solution concretation. Two levels of both factors were tested, solution temparature of 45 deg C and 55 deg C, as well as the solution concentration 0.70 and 0.85 of saturated solution of sugar for chosen solution temperatures. Appropriate statically method was running with achieved results of laboratory tests. In can be conclude that both factors have an influence onto osmotic dehydratation.
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