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Processing and storage effects on the quality of dehydrated apples.

Author(s) : HEGEDUSIC V., HERCEG Z., REXHEPI A.

Type of article: Article

Summary

For that purpose 3 various treatments were performed: A (blanching in water at 80 deg C for 10 minutes); B (dipping in 40% sucrose solution + 0.1% citric acid at 60 deg C for 20 minutes); C (dipping in 40% sucrose solution + 0.1% citric acid at 80 deg C for 20 minutes). Drying was carried out in a cabinet air dryer. During processing chemical composition, bulk density and organoleptic properties were studied. The results obtained are given. Sensory evaluations of dehydrated apples showed that osmodehydration improved their organoleptic properties.

Details

  • Original title: Processing and storage effects on the quality of dehydrated apples.
  • Record ID : 1997-3466
  • Languages: English
  • Source: Acta Aliment. - vol. 25 - n. 2
  • Publication date: 1996/06
  • Document available for consultation in the library of the IIR headquarters only.

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