Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices

Taiwo, K.A.; Angersbach, A.; Ade-Omowaye, B.I.O.; Knorr, D.

Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices

2001

Taiwo, K.A. | Angersbach, A. | Ade-Omowaye, B.I.O. | Knorr, D.

This study compared mass transfer during osmotic dehydration (OD) and some quality indices of untreated apple slices to those of apple slices pretreated by either blanching, freezing, or applying high-intensity electric field pulses (HELP) or high pressure (HP). HP, HELP, and blanching increased water loss. Untreated and HELP-treated samples had comparable solids gains, which were lower (P < 0.05) than in the other samples. Apple slices turned brown after pretreatment but the L values of these samples increased with OD. The breaking force of dried samples increased with OD time, and pretreated samples had firmer dried texture than the untreated. Vitamin C content decreased with OD time, but HP- and HELP-treated apples had better retention of vitamin C.

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