Portal de Periódicos da CAPES

Effects of Pretreatments on the Diffusion Kinetics and Some Quality Parameters of Osmotically Dehydrated Apple Slices

2001; American Chemical Society; Volume: 49; Issue: 6 Linguagem: Inglês

10.1021/jf0009798

1520-5118

Kehinde A. Taiwo, A. Angersbach, B.I.O. Ade‐Omowaye, Dietrich Knorr,

Polysaccharides and Plant Cell Walls

This study compared mass transfer during osmotic dehydration (OD) and some quality indices of untreated apple slices to those of apple slices pretreated by either blanching, freezing, or applying high-intensity electric field pulses (HELP) or high pressure (HP). HP, HELP, and blanching increased water loss. Untreated and HELP-treated samples had comparable solids gains, which were lower (P < 0.05) than in the other samples. Apple slices turned brown after pretreatment but the L values of these samples increased with OD. The breaking force of dried samples increased with OD time, and pretreated samples had firmer dried texture than the untreated. Vitamin C content decreased with OD time, but HP- and HELP-treated apples had better retention of vitamin C.