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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
EFFECTS OF PRESSURE AND OSMOTIC SOLUTION ON EFFICIENCY OF OSMOTIC DEHYDRATION OF APPLES
Publication date: 2001-12-31
Pol. J. Food Nutr. Sci. 2001;51(4):45–47
KEYWORDS
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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