Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices

Citation
Ka. Taiwo et al., Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices, J AGR FOOD, 49(6), 2001, pp. 2804-2811
Citations number
33
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
49
Issue
6
Year of publication
2001
Pages
2804 - 2811
Database
ISI
SICI code
0021-8561(200106)49:6<2804:EOPOTD>2.0.ZU;2-Q
Abstract
This study compared mass transfer during osmotic dehydration (OD) and some quality indices of untreated apple slices to those of apple slices pretreat ed by either blanching, freezing, or applying high-intensity electric field pulses (HELP) or high pressure (HP). HP, HELP, and blanching increased wat er loss. Untreated and HELP-treated samples had comparable solids gains, wh ich were lower (P < 0.05) than in the other samples. Apple slices turned br own after pretreatment but the L values of these samples increased with OD. The breaking force of dried samples increased with OD time, and pretreated samples had firmer dried texture than the untreated. Vitamin C content dec reased with OD time, but HP- and HELP-treated apples had better retention o f vitamin C.