Freeze/Thaw Effects on Mass Transfer Rates during Osmotic Dehydration

Autor:	Harris N. Lazarides, Nikolaos E. Mavroudis
Rok vydání:	1995
Předmět:	Chromatography Chemistry Mass transfer Congelation medicine Dehydration Osmosis medicine.disease Sugar Food Science Osmotic dehydration CORN SYRUP SOLIDS
Zdroj:	Journal of Food Science. 60:826-828
ISSN:	1750-3841 0022-1147
Popis:	A model fruit system (apple slices) was studied during osmotic preconcentration in concentrated solutions of corn syrup solids. The effect of freeze/thawing on water removal and solid uptake rates during complimentary osmotic dehydration was examined. Product response to freeze/thawing after partial osmotic dehydration was also explored. Osmotically preconcentrated, frozen/thawed samples did not exhibit a significant change in rate of water loss during complimentary osmotic dehydration. They had sharply higher sugar gain rates compared to controls. The duration of osmotic preconcentration had a significant effect on freeze/thaw induced exudation losses.
Databáze:	OpenAIRE
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