OSMOTIC DEHYDRATION OF APPLES WITH POLYSACCHARIDE COATINGS

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.

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eISSN:	2083-6007
ISSN:	1230-0322

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.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.