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[Osmotic dehydration of apple (Grany Smith) with different osmotic solutions]
E Mercado-Silva1, D Vidal-Brotons
1Faculdad de Química, Universidad Autónoma de Querétaro, Valencia, España.
Archivos Latinoamericanos De Nutricion
|June 1, 1994
Abstract:
The process of osmotic dehydration in apple rings at 40 degrees, 50 degrees and 60 degrees C in two osmotic agents were studied. The agents were similar in concentration, water activity and viscosity but differed in composition. The weight loss, water content, solids uptake and Brix showed differences in the medius studied. In syrup corn medium, the weight loss was higher and the solids uptake was lower than syrup sucrose. The polysacharides from the syrup corn lowered solutes uptake and the water out was facilited.