Osmotic dehydration of apples in sucrose and ascorbic acid solution
2007
Kowalska, H. | Jadczak, S.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Wydzial Technologii Zywnosci
The aim of this work was to investigate the effect of presence of ascorbic acid on kinetics of osmodehydration of apples. Apple cubes were osmotically dehydrated in 20, 40 and 61.5 percent sucrose solution either containing or not ascorbic acid at temperature 50 and 70 deg C. Treatment time ranged from 0 to 1200 minutes. Water content, weight loss, solids gain, water activity, ascorbic acid uptake, sugar uptake and apple acid content were analysed. The results showed that mass transfer was the higest after 180 minutes of processing time. Higher temperature, acid ascorbic addition into osmotic solution and applying higher sucrose solution caused decrease of water content and water activity, but increase weight loss and solid gain in osmodehydrated apples
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