Search for Author, Title, Keyword
OSMOTIC DEHYDRATION OF APPLES WITH POLYSACCHARIDE COATINGS
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 1997;47(4):103–112
 
KEYWORDS
ABSTRACT
The effect of polysaccharide coatings on apples on their osmotic dehydration was studied. The water loss during osmotic dehydration of coated apples was found to be dependent on the type and thickness of polysaccharide coating. Generally, the water loss during osmotic dehydration of coated apples did not increase but the dry matter gains in dehydrated apples were either reduced or similar for coated and uncoated apples. The pectin solution (30g/kg) was found the best for coating the apples before osmotic dehydration because of the best ratio of water loss to dry matter gain and a negligible proportion of the coating dry matter in the dry matter of dehydrated apples.
eISSN:2083-6007
ISSN:1230-0322