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Effect of relative concentration of different sugars on the freeze-drying properties of grape juice.

Author(s) : VASUNDHARA T. S., PHANINDRA KUMAR H. S., JAYATHILAKAN K.

Type of article: Article

Summary

The juice from the blue grapes varied considerably in its total sugar content during a two year period from 8 to 19 deg Brix in which the reducing sugar amounted to 85-90%. When made up as 20 deg Brix juice, these samples exhibited various problems during freeze-dehydration according to sucrose to glucose ratio or sucrose to fructose ratio. The ratio of the total reducing sugar to sucrose rather than the ratio of glucose or fructose to sucrose individually was found to be more important in determining the freeze-dried characteristics of grape juice.

Details

  • Original title: Effect of relative concentration of different sugars on the freeze-drying properties of grape juice.
  • Record ID : 1993-1142
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 1
  • Publication date: 1992/01
  • Document available for consultation in the library of the IIR headquarters only.

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