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Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
Author(s) -
LERICI C. R.,
PINNAVAIA G.,
ROSA M. DALLA,
BARTOLUCCI L.
Publication year - 1985
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.1365-2621.1985.tb10445.x
Subject(s) - osmotic dehydration , chemistry , osmotic pressure , dehydration , food science , water activity , osmotic concentration , chromatography , water content , biochemistry , geotechnical engineering , engineering
Different osmotic solutions, with or without low quantities of added NaCl, were tested to evaluate their effects on the characteristics of the osmosed apples (chosen in our experiences as a fruit “model”). Water loss and water activity of final product were affected not only by the a w of the osmotic agent but also by the gain of solids in the sample. At the same time of treatment, solid gain depended on chemical composition of the syrups and the shape of the samples. Addition of small quantities of NaCl to osmotic solutions increased the driving force of the drying process.