OSMOTIC DEHYDRATION OF FRUIT: PART 1. SUGARS EXCHANGE BETWEEN FRUIT AND EXTRACTING SYRUPS
- 1 September 1987
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 11 (3) , 183-195
- https://doi.org/10.1111/j.1745-4549.1987.tb00046.x
Abstract
The exchange of sugar components in cherry, apricot and peach with the osmotic syrup during osmotic dehydration was analyzed. Sugar exchange dynamics between the syrup and the fruits was found to be related not only to the flux of sugars from the syrup into the fruit, but is affected also by the individual sugars originally present in the fruit. The exchange is also dependent on the species of fruit, the relative diffusivity of the sugars and enzymatic activity within the fruit.This publication has 6 references indexed in Scilit:
- Effect of Osmotic Agents and Concentration on Fruit QualityJournal of Food Science, 1983
- New ProductsChemical & Engineering News, 1981
- OSMOTIC CONCENTRATION OF FRUIT SLICES PRIOR TO FREEZE DEHYDRATIONJournal of Food Processing and Preservation, 1978
- EFFECTS OF SUCROSE AND ACIDS ON OSMOVAC-DEHYDRATION OF TROPICAL FRUITS1Journal of Food Processing and Preservation, 1978
- CHANGES OF SUGARS AND ACIDS OF OSMOVAC‐DRIED APPLE SLICESJournal of Food Science, 1977
- Dehydration of membrane-coated foods by osmosisJournal of the Science of Food and Agriculture, 1968