EFFECTS OF PRESSURE AND OSMOTIC SOLUTION ON EFFICIENCY OF OSMOTIC DEHYDRATION OF APPLES
 
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Pol. J. Food Nutr. Sci. 2001;51(4):45–47
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ABSTRACT
The effect of pressure on the efficiency of osmotic dehydration of apples was studied. It was found that at reduced dehydration pressure the water loss and solid gain increased with the molecular weight of solute. The dehydration at increased pressure resulted in higher water loss and solid gain when the solute used had lower molecular weight. The highest efficiency of dehydration was obtained during dehydration in starch syrup at reduced pressure.
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