Journal
JOURNAL OF FOOD ENGINEERING
Volume 49, Issue 2-3, Pages 247-253Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0260-8774(00)00210-7
Keywords
osmotic dehydration; fruit; aroma; colour; texture
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Over the last few decades wide prospects for osmotic dehydration have arisen as a pre-step to further processing. The distinctive aspect of this process, when compared with other dehydration methods, is the direct formulation achievable through the selective incorporation of solutes, without modifying the food integrity. By balancing the two main osmotic effects, water loss and solid uptake, the functional properties of the fruit could be adapted to many different food systems. The role of an osmotic step mainly related to improvement of processed fruit quality characteristics, such as texture, and pigment, vitamin and aroma content, is analysed. (C) 2001 Elsevier Science Ltd. All rights reserved.
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