Efficiency of Osmotic Dehydration of Apples in Polyols Solutions

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Joanna CichowskaDorota Witrowa-Rajchert

Abstract

The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparison of the results obtained during the application of a sucrose solution. This innovative research utilizes alternative solutions in osmotic pretreatment, which until now, have not been commonly used in fruit processing by researchers worldwide. Results indicate that erythritol and xylitol show stronger or similar efficiency to sucrose; however, the use of inulin, as well as oligofructose, was not satisfactory due to the insufficient, small osmotic driving forces of the process, and the low values of mass transfer parameters.

References

Dec 4, 2009·Journal of Agricultural and Food Chemistry·Emilie DevicCatherine Bonazzi
Sep 6, 2014·Journal of Food Science and Technology·Ashok Kumar Yadav, Satya Vir Singh

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Citations

May 23, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Michał BialikEwa Gondek
Jun 30, 2019·Journal of the Science of Food and Agriculture·Jian PengMian Noor Hussain Asghar Ali
Sep 25, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Joanna CichowskaAdam Figiel
Dec 2, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Hanna KowalskaJolanta Kowalska
Nov 25, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Klaudia MasztalerzKrzysztof Lech
Nov 9, 2020·Food Chemistry·Bartosz KulczyńskiAnna Gramza-Michałowska

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