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Effect of vacuum and relaxation periods and solution concentration on the osmotic dehydration of apples
- Paes, Sabrina Silva, Stringari, Gustavo Beulke, Laurindo, João Borges
- International journal of food science & technology 2007 v.42 no.4 pp. 441-447
- apples, osmotic treatment, sucrose
- The effect of the sucrose solution concentration (SSC) and vacuum-relaxation periods on vacuum osmotic dehydration of apples (Gala var.) was investigated. All experiments were carried out at 30 °C, with SSC ranging from 0 to 65 °Bx. The apple samples with 11.5 ± 1.4 °Bx gained water for an SSC as high as 40 °Bx and gained solids for an SSC as low as 5 °Bx, depending on the applied vacuum and relaxation periods. The results obtained with isotonic solutions indicated that there is an optimum value for the relaxation and vacuum periods. It was shown that the vacuum and relaxation periods can be used to obtain the desired process result, a higher impregnation or a higher dehydration.