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Effect of Osmotic Agents and Concentration on Fruit Quality
Author(s) -
BOLIN H. R.,
HUXSOLL C. C.,
JACKSON R.,
NG K. C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14823.x
Subject(s) - sucrose , food science , sugar , high fructose corn syrup , chemistry , fructose , osmotic pressure , osmosis , taste , horticulture , biochemistry , biology , membrane
Osmotic syrups can be reconcentrated and reused for osmotic water removal through at least five complete cycles without adversely affecting the fruit being concentrated, even though the properties of the osmotic medium do change. Syrup penetration rate into a fruit piece was faster with high fructose corn syrup (HFCS) than sucrose. Taste panel evaluation indicated that overall, sucrose was preferred as an osmotic medium over HFCS.