EFFECTS OF PRESSURE AND OSMOTIC SOLUTION ON EFFICIENCY OF OSMOTIC DEHYDRATION OF APPLES

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Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published

EFFECTS OF PRESSURE AND OSMOTIC SOLUTION ON EFFICIENCY OF OSMOTIC DEHYDRATION OF APPLES

Iwona Sitkiewicz

,

Mariusz Kozłowski

Publication date: 2001-12-31

Pol. J. Food Nutr. Sci. 2001;51(4):45–47

KEYWORDS

osmotic dehydration

effects of pressure on dehydration

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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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

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