Transfer of water and soluble substances in osmotically dehydrated apples
Hanna Kowalska
Katedra Inżynierii Żywności i Organizacji Produkcji, Wydział Technologii Żywności SGGW, ul. Nowoursynowska 159C, 02-787 WarszawaAndrzej Lenart
Katedra Inżynierii Żywności i Organizacji Produkcji, Wydział Technologii Żywności SGGW, ul. Nowoursynowska 159C, 02-787 WarszawaAbstract
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.
Keywords:
storage time, osmotic substances, blanching, plant tissueReferences
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Katedra Inżynierii Żywności i Organizacji Produkcji, Wydział Technologii Żywności SGGW, ul. Nowoursynowska 159C, 02-787 Warszawa
Katedra Inżynierii Żywności i Organizacji Produkcji, Wydział Technologii Żywności SGGW, ul. Nowoursynowska 159C, 02-787 Warszawa
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