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OSMOTIC DEHYDRATION OF PEAS II. INFLUENCE OF OSMOSIS ON DRYING BEHAVIOR AND PRODUCT QUALITY
Author(s) -
ERTEKIN FIGEN KAYMAK.,
CAKALOZ TEMEL.
Publication year - 1996
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1996.tb00849.x
Subject(s) - osmotic dehydration , dehydration , chemistry , sucrose , osmosis , organoleptic , food science , water content , moisture , chromatography , biochemistry , membrane , organic chemistry , geotechnical engineering , engineering
The effect of osmotic dehydration on subsequent air drying behavior and product quality was investigated for peas being osmosed in sucrose and sucrose+citrate mixed solutions. Compared to nonosmosed samples, osmosed samples gave much higher drying rate. It was found that initial osmotic step shortened the air drying time by 55–70%, depending on the osmosis solution and process conditions. It was shown that by initial osmotic dehydration especially in sucrose+citrate solution, a product with higher allowable moisture content and increased solid density can be obtained and rehydration characteristics of osmosed samples are improved. In addition, product thus obtained had a more attractive color and standard level of organoleptic acceptability.