Journal
DRYING TECHNOLOGY
Volume 25, Issue 9, Pages 1545-1549Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373930701539738
Keywords
cabbage; dehydration; maltose; osmosis
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To reduce the cost of osmotic treatment with glucose and fructose in production of dehydrated cabbage, use of a low- price additive, namely, high- maltose syrup, as an osmotic agent was investigated. The results showed that high- maltose syrup had more efficient dehydration and osmosis capability than fructose. Effect of additives on drying rate at 80 and 65 degrees C was also investigated. Osmotic pretreatment with high- maltose syrup was helpful in reducing energy consumption and for enhancement of the drying rate.
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