Osmotic dehydration of fruits in solutions containing fructooligosaccharides
2009
Piasecka, E. | Uczciwek, M. | Klewicki, R.,Politechnika Lodzka, Lodz (Poland). Inst. Chemicznej Technologii Zywnosci
The objective of the study was to determine the effect of temperature, time, and composition of dehydrating solution on the content of saccharides in fruits being dehydrated. In the experiments, hypertonic solutions containing fructooligosacharides, saccharose, glucose, and fructose were used to osmoticly dehydrate frozen, stoned sour cherries and frozen blackcurrants. In the case of sour cherries, the best results, owing to fructooligosaccharides contained in the fruit (1.4 g/100g) were obtained under the following conditions: temperature of 40 deg C, the FOS preparation with no saccharose added applied as an osmotic substance. In the case of blackcurrants, it was found that the best conditions were as follows: temperature 60 deg C, FOS/saccharose ratio: 100/0, process time: 120 min, hypertonic solution - FOS preparation with no saccharose added
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