Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8892109 | LWT - Food Science and Technology | 2018 | 22 Pages |
Abstract
The functional relationships between physico-chemical properties of raw material, osmotic solutions, water loss and solid gain and the quality of the osmotically dehydrated products were found. The water loss was higher than the solid gain during osmotic dehydration, regardless of the solution used for the process. For all samples analysed, water activity decreased after the OD process and was the greatest after the application of chokeberry juice concentrate. The solid true density diminished after OD, regardless of the OD solution. A strong influence of the osmotic solution on the antioxidant capacity was noted when chokeberry juice concentrate was used.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
Krzysztof Lech, Anna Michalska, Aneta WojdyÅo, Paulina Nowicka, Adam Figiel,