Influence of mono and double edible starch coating on improving of osmotic dehydration of apple in saccharose solution and sugar beet molasses
2009
Misljenovic, N., Faculty of Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Levic, Lj., Faculty of Technology, Novi Sad (Serbia) | Kuljanin, T., Faculty of Technology, Novi Sad (Serbia)
The effect of edible starch coatings was studied with the objective to achieve higher efficiency of osmotic dehydration process of the apple. This study encompassed treatments of apple with 3% maize starch solution applied in the form of single and double coatings. The aim of application of edible coatings during osmotic dehydration was to promote water loss from calls to surrounding osmotic solution and to prevent solid uptake from osmotic solution to samples, on the other hand. Samples of apple were dehydrated in 70% saccharose and 80% sugar beet molasses as osmotic agent, during 5 h, at 55 deg C and normal pressure. Insertation of edible starch coatings achieves higher water loss and reduction of solid gain in apples. It was concluded that double-coated samples in sugar beet molasses give the best results.
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