Effect of solution concentration, temperature, and process time on osmotic dehydration of apples
2009
Kowalska, H.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of the study was to determine the effect of the solution concentration, temperature, and process time on changes in water content and on process efficiency of osmotic dehydration of apples. The samples were osmotically dehydrated in 20, 40, or 60 percent sucrose solution at temperatures of 20, 40, or 60 deg C during 60, 180, or 300 minutes. The effect of sucrose solution concentration on the substance exchange in apples being dehydrated was higher than effect of temperature. The application of a constant temperature of dehydration of apples (20 deg C) and varying concentration value of sucrose solution (20, 40 or 60 percent) caused that the penetration rate was the highest in the apples dehydrated during 60 minutes in a 40 percent sucrose solution
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