Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Different osmotic solutions, with or without low quantities of added NaCl, were tested to evaluate their effects on the characteristics of the osmosed apples (chosen in our experiences as a fruit “model”). Water loss and water activity of final product were affected not only by the aw of the osmotic agent but also by the gain of solids in the sample. At the same time of treatment, solid gain depended on chemical composition of the syrups and the shape of the samples. Addition of small quantities of NaCl to osmotic solutions increased the driving force of the drying process.
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