Osmotic dehydration of apples by immersion in concentrated sucrose/maltodextrin solutions

Journal of Food Processing and Preservation

Volumn 26, Issue 4, 2002, Pages 295-306

  Azuara, Ebner ^a   Beristain, César I ^a   Gutiérrez, Gustavo F ^b  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

DEHYDRATION; MOISTURE; OSMOSIS; SHRINKAGE;

APPLE DISKS;

FOOD PRODUCTS;

MALUS X DOMESTICA;

EID: 0036817377     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2002.tb00486.x     Document Type: Article

References (15)

1. AOAC. 1984. Official Methods of Analysis, Association of Official Analytical Chemists, 14th Ed. Washington, D.C.
2. Azuara, E., Beristain, C.I. and Gutierrez, G.F. 1998. A method for continuous Kinetic evaluation of osmotic dehydration. Lebensm.-Wiss. u.- Technol. 31, 317-321.
3. Azuara, E., Cortes, R., Garcia, H.S. and Beristain, C.I. 1992. Kinetic model for osmotic dehydration and its relationship with Fick's Second Law. Intern. J. Food Sci. Technol. 27, 409-418.
4. Beristain, C.I., Azuara, E., Cortes, R. and Garcia, H.S. 1990. Mass transfer during the osmotic dehydration of pineapple rings. Intern. J. Food Sci. Technol. 25, 576-582.
5. Contreras, J.E. and Smyrl, T.G. 1981. An evaluation of osmotic concentration of apple rings using corn syrup solids solutions. Can. Inst. Food Sci. Technol. J. 14, 310-314.
6. Dixon, G.M., Jen, J.J. and Paynter, V.A. 1976. Tasty apple slices results from combined osmotic-dehydration and vacuum-drying process. Food Prod. Devel. 10, 60-64.
7. Heng, K., Guilbert, S. and Cuq, J.L. 1990. Osmotic dehydration of papaya: Influence of process variables on the product quality. Sci. Aliments 10, 831-848.
8. Kaleidagraph, version 3.08, 1996. Synergy software, PCS Inc., Reading, UK.
9. Lazarides, H.N., Katsanidis, E. and Nickolaidis, A. 1995. Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. J. Food Eng. 25, 151-166.
10. Le Maguer, M. and Yao, Z.M. 1995. Mass Transfer during Osmotic Dehydration at the Cellular Level. In Food Preservation by Moisture Control, Fundamentals and Applications, (G.V. Barbosa-Cánovas and J. Welti-Chanes, eds.) pp. 325-350, Technomic, Lancaster, Penn.
11. Lenart, A. and Lewicki, P.P. 1987. Kinetics of osmotic dehydration of the plant tissue. In Drying '87, (A.S. Mujumdar, ed.) pp. 239-248, Hemisphere Publishing Corp., New York.
12. Ponting, J.D. 1973. Osmotic dehydration of fruits - Recent modifications and applications. Proc. Biochem. 8, 18-20.
13. Raoult-Wack, A.L. 1994. Recent advances in the osmotic dehydration of foods. Sci. Technol. 5, 255-260.
14. Saurel, R., Raoult-Wack, A.L., Rios, G. and Guilbert, S. 1994a. Mass transfer phenomena during osmotic dehydration of apple I. Fresh plant tissue. Intern. J. Food Sci. Technol. 29, 531-542.
15. Saurel, R., Raoult-Wack, A.L., Ríos, G. and Guilbert, S. 1994b. Mass transfer phenomena during osmotic dehydration of apple II. Frozen plant tissue. Intern. J. Food Sci. Technol. 29, 543-550.