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vol. 12, nr. 3 (2008)
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Influence of osmotic dehydration on porosity of convective dried apples
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Ewa Domian, Monika Janowicz, Andrzej Lenart, Wanda Pomarańska-Łazuka
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Department of Food Engineering and Process Management, Warsaw University of Life Sciences (SGGW), ul. Nowoursynowska 159c, 02-787 Warszawa |
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vol. 12 (2008), nr. 3,
pp. 637-644
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abstract:
The effect of dehydration time in sucrose and starch syrup solutions, as well as temperature and velocity of drying air, on shrinkage, density and porosity of dried apples was investigated. Osmo-convective drying of apples permitted the obtainment of a product with smaller shrinkage and deformation of shape of segments compared to drying without osmotic processing. Changes of osmo-convective parameters, mainly the drying temperature, had influence on apparent density and open porosity of dried apples.
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keywords:
apple, osmotic dehydration, density, porosity
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original in:
Polish
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