Effect of process duration and osmotic factor on the kinetics of plum dehydration
2001
Lis, H. | Lis, M. | Sosnowski, D. (Akademia Rolnicza, Lublin (Poland). Wydzial Techniki Rolniczej)
The rate of osmotic dehydration of the plums in saccharose solution and starch syrup changes in time as it depends on the moisture content. Higher dehydration rate in saccharose solution than in starch syrup occured at the beginning of process only. Along with dehydration time the colour and flavour of final product worsened in relation to fresh material, thus the process duration should be limited. Plums dehydrated in saccharose solution showed higher dry matter gains and better qualitative features than those in the starch syrup. In relation to initial dry matter of plums, the saccharose content after 4, 12 and 48 hrs increased by 21, 40 and 62%, respectively
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