Quality of ‘Royal Gala’ cut apple during osmotic dehydration
نویسندگان
چکیده
منابع مشابه
Mass Transfer during Osmotic dehydration of Apple using Sucrose, Fructose and Maltodextrin Solution
Osmotic dehydration is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic media for a specified time and temperature. It has potential advantages of less heat damage, good blanching effect, less enzymatic browning, better retention of flavour and energy saving because no phase change occurs. Osmotic dehy...
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Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
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Apples (Malus domestica, Borkh.) which are not stored at low temperature or in a properly controlled atmosphere (CA) may have a high metabolic rate during the postharvest stage resulting in losses in quality. The aim of this study was to evaluate the quality of ‘Royal Gala’ apple fruit stored in accordance with a new method of dynamic controlled atmosphere (DCA).The respiratory quotient (RQ) wa...
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The osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. However, large penetration of solute into the food becomes a major problem in osmoticdehydration.Pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. In this study the effect of edible coating (CMC),co...
متن کاملDehydration and osmotic adjustment in apple stem tissue during winter as it relates to the frost resistance of buds.
In deciduous trees, measurement of stem water potential can be difficult during the leafless period in winter. By using thermocouple psychrometry, osmotic water potentials (Ψo; actual Ψo: Ψo(act); Ψo at full saturation: Ψo(sat)) of expressed sap of bark and bud tissue were measured in order to test if the severity of winter desiccation in apple stems could be sufficiently assessed with Ψo. Wate...
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ژورنال
عنوان ژورنال: Brazilian Journal of Food Technology
سال: 2020
ISSN: 1981-6723
DOI: 10.1590/1981-6723.05919