SORPTION PROPERTIES OF OSMOTICALLY-DEHYDRATED AND FREEZE-DRIED STRAWBERRIES
 
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Pol. J. Food Nutr. Sci. 2007;57(1):69–76
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ABSTRACT
The study was aimed at determining isotherms and kinetics of water vapour adsorption by osmotically-dehydrated and freeze-dried strawberries. An attempt was also undertaken for mathematical description of both isotherms as well as kinetics of water vapour adsorption. The application of a saccharose solution for 3 h at a temperature of 30oC was found to change the internal structure of raw material and to enable achieving a different result during adsorption of water vapour as compared to the non-hydrated strawberries and dehydrated under different parameters. The Lewicki’s equation enables describing, with a high coefficient of correlation, the shape and elucidating the course of the isotherm of water vapour adsorption by freeze-dried strawberries after initial osmotic dehydration with the use of variable parameters of that process.
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