Ruch wody i substancji rozpuszczonych w jabłkach odwadnianych osmotycznie

Hanna Kowalska; Andrzej Lenart

doi:10.24326/aspta.2003.1.2

Vol. 2 No. 1 (2003)

Artykuły

Transfer of water and soluble substances in osmotically dehydrated apples

Hanna Kowalska⁺⁻
Andrzej Lenart⁺⁻

PDF (Język Polski)

DOI: https://doi.org/10.24326/aspta.2003.1.2
Submitted: March 31, 2023
Published: 2003-06-30

Abstract

Osmotic dehydration of apples was carried out in solution of sucrose and starch syrup. Temperature of dewatering was changed from 30 to 50 and 80°C. Time of dehydration was varied from 0 to 180 min. Osmotic dehydration of apples depends on storage time, blanching, the kind of osmotic substances and temperature. When the time of storage is longer, osmotic dehydration is more intensive, because tissue structure of apples has some loose. The using sucrose solution gives 2 times much value of solids gain and water content in apples than by using solution of starch syrup. The most significant changes of water content, water loss and solids gain took place during osmotic dehydration of apples in 80°C temperature. Osmotic dehydration of blanched apples was much intensive then without blanching.

References

Alzamora S. M., Gerschenson L. N., Vidales S., Nieto A., 2000. Structural changes in the minimal processing of fruits: some effects of blanching and sugar impregnation. In: Food Engineering 2000, eds. P. Fito, E. Omega-Rodriguez, G. V. Borbosa-Canovas, Chapman & Hall, ITP, New York, 117–139.
Alvarez C. A., Aguerre R., Gómez R., Yidales S., Alzamora S. M., Gerschenson L. N., 1995. Air dehydration of strawberries: effect of blanching and osmotic pre-treatments on the kinetics of moisture transport. J. Food Engineering 25, 167–178.
Kowalska H., Lenart A., 2000. The influence of plant tissue structure on osmotic dehydration. 12th International Drying Symposium IDS, Netherlands, Hague, paper nr 242.
Kowalska H., Lenart A., 2001. Mass exchange during osmotic pretreatment of vegetables. J. Food Engineering 49 (2/3), 137–140.
Lazarides H. N., 2000. Controlling solids uptake during osmotic processing of plant tissues. In: Industrial Application of Osmotic Dehydration Treatments of Food, eds. M. Dalla Rosa, Spiess W.E.L. Forum, Udine, 41–48.
Lazarides H. N., Katsanidis E., Nicolaidis A., 1995. Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. J. Food Engineering 25, 151–165.
Lewicki P. P., Kowalska H., Lenart A., 1998. Effect of temperature on mass transfer during osmotic dehydration of plant tissue. Proceedings of Industrial Seminar, Industrial Application of Osmotic Dehydration Treatments of Food, Bertinoro, Italy, 44–50.