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Osmotic concentration at 5 and 25 deg C of pear and apple cubes and strawberry halves.

Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A.

Type of article: Article

Summary

Variables considered were time (0.5, 1.0, 2.0 and 4.0 hours), temperature (5 and 25 deg C) and agitation (by syrup recirculation and air injection). At 25 deg C, water diffusion was greater than at 5 deg C, making it possible to obtain apple and pear cubes with a weight loss of approximately 30%. Solids gain of strawberry halves was very similar at all processing conditions, reaching a low value of approximately 3%, with water diffusion the main mass transfer process. The variables that exerted the greatest influence on the osmotic concentration process were the processing time and temperature.

Details

  • Original title: Osmotic concentration at 5 and 25 deg C of pear and apple cubes and strawberry halves.
  • Record ID : 1993-0281
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 2
  • Publication date: 1992

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