CHANGES OF SUGARS AND ACIDS OF OSMOVAC‐DRIED APPLE SLICES
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 1126-1127
- https://doi.org/10.1111/j.1365-2621.1977.tb12684.x
Abstract
Freshly sliced apple tissue was subjected to osmotic dehydration and vacuum drying. The tissue was fist immersed in a 70% sucrose syrup at 50°C for 4 hr which resulted in a 30% increase in total solids due to water loss and sugar uptake. Subsequent vacuum drying produced a product with little browning although no browning inhibitor was used. Analyses of sugars by GLC showed that sucrose and D‐glucose levels increased while D‐fructose level remained constant during the process. Total organic acid level decreased slightly, contributing to a threefold increase in the sugar‐to‐acid ratio of the final product compared to the initial apples.This publication has 2 references indexed in Scilit:
- The Influence of Sugar Concentrations on the Vapor Pressure of Food Odor Volatiles in Aqueous SolutionsJournal of Food Science, 1968
- The separation of simple sugars by cellulose thin-layer chromatographyJournal of Chromatography A, 1965