MECHANICAL PROPERTIES OF DRIED APPLES AFTER REHYDRATION

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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

MECHANICAL PROPERTIES OF DRIED APPLES AFTER REHYDRATION

Iwona Sitkiewicz

,

Ewa Jakubczyk

Publication date: 1998-03-31

Pol. J. Food Nutr. Sci. 1998;48(1):77–82

KEYWORDS

osmo-convective dehydration

mechanical properties

ABSTRACT

The properties of apples dehydrated by the osmotic-convection method and dried by convection after rehydration and the degree of recreating mechanical properties of fresh apples were determined. The osmo-convection dried and rehydrated apples have higher mechanical strenght than apples dried by convection and rehydrated. After rehydration apples have the same elasticity as raw apples.

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