Effect of sugar pretreatment on quality of dehydrated cabbage

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.